Ready in 15 minutes, my lemon pepper spaghetti is a lighter version of the traditional Italian pasta cacio e pepe with plenty of leafy greens.
8 ounces spaghetti
3 tablespoons olive oil
1–1/2 to 2 cups torn curly kale leaves
2 garlic cloves, minced
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper
Juice and zest of 1 lemon
1 ounce shaved pecorino cheese
Cook the spaghetti until al dente according to package instructions.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Sauté the kale until the leaves just start to soften, about 5 minutes. Add the garlic, red pepper flakes, salt and paper and continue cooking until fragrant, about 1 minute. Then add the lemon juice.
Use tongs to transfer the spaghetti from the pot to the skillet. Toss to coat in the olive oil mixture. Stir in the lemon zest and pecorino cheese.