20-Minute Spaghetti Aglio e Olio
A light and nutritious pasta made with garlic, olive oil, kale, and a hint of lemon. Ready in 20 minutes, it’s quick, fiber-rich, and perfect for a satisfying weeknight meal.
Equipment
- 1 large pot
- 1 Large skillet
- 1 Pair of Tongs
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 12 ounces spaghetti
- ½ to 1 cup pasta cooking water
- ¼ cup extra-virgin olive oil
- 4 garlic cloves thinly sliced
- ¼ to ½ teaspoon red pepper flakes
- 1 large bunch lacinato kale stems removed and chopped
- ½ teaspoon sea salt
- Freshly ground black pepper to taste
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- ⅓ cup fresh parsley chopped
- Parmesan or vegan Parmesan for serving
Instructions
- Boil the Pasta: Start by bringing a large pot of salted water to a rolling boil. Use about 4–5 quarts of water and add a generous pinch of salt to season the pasta from the inside out. Once boiling, add 12 ounces of spaghetti and cook according to the package instructions until al dente—tender but still slightly firm to the bite. Stir occasionally to prevent sticking. Before draining, reserve 1 cup of the starchy pasta water and set it aside; this will help create a smooth sauce later. Drain the pasta and set aside.
- Warm the Olive Oil: Place a large skillet over medium heat and pour in ¼ cup of high-quality extra-virgin olive oil. Let it warm gently for about 30 seconds. You want the oil hot enough to infuse the flavors of garlic and chili but not smoking.
- Sauté the Garlic and Chili: Add 4 thinly sliced garlic cloves and ¼ to ½ teaspoon of red pepper flakes to the warmed olive oil. Stir constantly with a wooden spoon or tongs. Cook for 30 seconds to 1 minute until the garlic is fragrant and lightly golden around the edges, being careful not to burn it.This step releases the aromatic flavors that form the foundation of your sauce.
- Wilt the Kale: Add 1 large bunch of lacinato kale, stems removed and chopped, directly into the skillet. Sprinkle ½ teaspoon sea salt and a few grinds of freshly ground black pepper over the greens. Using tongs, toss and stir the kale until it is just wilted, about 1 minute. The kale should be tender but still bright green, adding a subtle earthiness and a boost of fiber to the dish.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the garlic, oil, and kale mixture. Toss everything together using tongs so that the pasta is evenly coated in the flavored oil. Pour in ½ cup of the reserved pasta water along with 1 teaspoon of fresh lemon juice and 1 teaspoon of lemon zest. Continue tossing to combine. If the pasta feels dry, gradually add the remaining ½ cup of pasta water until the sauce reaches a light, silky consistency.
- Adjust Seasoning: Taste the pasta carefully and adjust the seasoning as needed. Add more salt or pepper if desired. The lemon juice should brighten the flavors, the garlic should be fragrant, and the chili should provide a gentle kick.
- Garnish and Serve: Turn off the heat and sprinkle ⅓ cup of freshly chopped parsley over the pasta. Toss gently to distribute the herbs evenly. Serve immediately with a generous helping of freshly grated Parmesan or vegan Parmesan on top. Enjoy warm, flavorful, and wholesome spaghetti that’s perfect for a weeknight dinner or a quick meal prep option.
Notes
- Use high-quality extra-virgin olive oil for the best flavor.
- Slice garlic thinly and evenly to prevent burning.
- Keep a close eye on the garlic while sautéing; it browns quickly.
- Kale can be substituted with spinach or Swiss chard for variety.
- Adjust red pepper flakes according to your heat preference.
- Reserve pasta water—it helps emulsify the sauce and keeps pasta moist.
- Serve immediately for the best texture; pasta tends to dry out if left too long.
- Vegan Parmesan or nutritional yeast works well for a dairy-free option.
