Spaghetti Aglio e Olio

Ingredients:

• 12 ounces spaghetti
• ½ to 1 cup pasta water
• ¼ cup extra-virgin olive oil
• 4 garlic cloves (thinly sliced)
• ¼ to ½ teaspoon red pepper flakes
• 1 large bunch lacinato kale (stemmed and chopped)
• ½ teaspoon sea salt
• Freshly ground black pepper
• 1 teaspoon fresh lemon juice
• 1 teaspoon lemon zest
• ⅓ cup chopped fresh parsley
• Parmesan or Vegan Parmesan (for serving)
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Instructions:

1. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook for 30 seconds to 1 minute, or until the garlic is lightly browned around the edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute.
3. Add the spaghetti and toss to combine. Add ½ cup pasta water and the lemon juice and zest and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
4. Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.