Go Back
A bowl of spaghetti tossed with kale, lemon zest, cheese, and chili flakes, perfect for Easy Weeknight Dinners.

Easy Weeknight Dinners That Even the Kids Will Eat

This recipe provides a quick pasta dish that uses simple ingredients suitable for a weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Pasta
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces spaghetti
  • 1/2 cup pasta water Reserve up to 1 cup total
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic thinly sliced
  • 1/4 teaspoon red pepper flakes adjust to taste
  • 1 bunch lacinato kale stemmed and chopped
  • 1/2 teaspoon sea salt
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/3 cup parsley chopped
  • To taste Parmesan or Vegan Parmesan for serving
  • To taste Freshly ground black pepper

Equipment

  • Large pot
  • Large skillet

Method
 

  1. Cook the spaghetti in a pot of salted boiling water according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water.
  2. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Stir and cook for 30 seconds to 1 minute, until the garlic edges are lightly browned.
  3. Add the chopped kale, sea salt, and several grinds of pepper to the skillet. Cook, tossing with tongs, until the kale wilts, which takes up to 1 minute.
  4. Add the drained spaghetti to the skillet and toss to combine. Add 1/2 cup of the reserved pasta water, lemon juice, and lemon zest, and toss again. If the pasta seems too dry, add the remaining 1/2 cup pasta water to create a light sauce.
  5. Season the pasta to taste. Garnish with chopped parsley and serve with Parmesan or vegan Parmesan.

Notes

This recipe is quick and uses minimal equipment, making cleanup simple.