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Spaghetti with Kale and Lemon


  • 2 Tbsp extra-virgin olive oil
  • 2 cloves garlic minced
  • 1/4-1/2 tsp red pepper flakes depends on the level of heat you prefer
  • 1/2-1 bunch of kale stems removed and chopped
  • 1/4 cup walnuts toasted (or nut/seed of choice, sesame would be good)
  • Zest of 1 lemon
  • 2 Tbsp lemon juice
  • Sea salt and pepper to taste
  • 12 oz spaghetti noodles
  • 1/4-1/2 cup freshly grated Parmesan Asiago or Romano


  • Heat oil in a large skillet over medium heat.
  • Cook garlic and pepper flakes until fragrant, stirring frequently, approx. 30-45 seconds.
  • Add kale, and stir until slightly wilted.
  • Remove from heat and stir in walnuts, lemon zest and juice.
  • Season with salt and pepper.
  • Meanwhile, cook pasta in well-salted water according to package directions.
  • Once done, reserve 1/2 cup pasta water and drain.
  • Add pasta to skillet, tossing to coat.
  • Add reserved water as needed to reach desired consistency
  • Sprinkle with cheese before serving.