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Craving a lightning-fast, incredibly satisfying meal that’s also secretly good for you? Say hello to many people’s all-time favorite Quick Spaghetti Aglio e Olio with Lots of Kale! This isn’t just any pasta dish; it’s a vibrant, flavorful concoction of tender spaghetti, aromatic garlic, a hint of spicy red pepper, and a generous heap of fresh kale that magically melts right into the sauce. Trust me, it’s about to become your new weeknight obsession!
Why You’ll Love This Dish
It’s a quick weeknight dinner. It’s ready in 30-45 minutes. Perfect for busy evenings.
Ingredients are budget-friendly. You use pantry staples. Pasta, garlic, and olive oil. Add some fresh kale. Delicious doesn’t mean expensive.
It has a nutritious twist. Lots of kale adds greens. This comfort food is more wholesome.
You can customize the heat. Adjust chili flakes easily. Make it mild or spicy. Perfect for everyone.
What Kale to Use?
This recipe works with any kale.
Lacinato kale has dark, flat leaves. It tastes slightly sweeter. It’s great in pasta. Curly kale is common. It’s also delicious. It adds nice texture.
Always remove tough center stems. They can be woody. Look for fresh, crisp leaves. No yellowing or wilting. Wash them well before use.
Ingredient Swaps
This pasta dish is flexible. Some ingredients are key.
- Kale: You can use other greens. Try Swiss chard, collard greens, or spinach. Spinach cooks faster, so add it later.
- Garlic: Fresh garlic is very important. It’s in the name! Pre-minced garlic works in a pinch (2.5 teaspoons). But fresh is best for flavor.
- Olive oil: Don’t substitute this. It’s a main flavor. Use the best quality you can find.
- Long pasta: Any long pasta works. Try linguine, fettuccine, or angel hair. Adjust cooking time as needed.
- Parmesan: Use Pecorino Romano or Grana Padano. For dairy-free, use nutritional yeast. Or skip the cheese.
- Chili flakes: Use cayenne pepper or fresh chilies. A dash of hot sauce also works. Leave it out if you prefer mild.
Step-by-Step Instructions
Step 1: Prepare the Kale
- Boil a large pot of salted water.
- Strip kale leaves from ribs and stems. Tear leaves into 2″–3″ pieces.
- Blanch kale in boiling water. Cook about 2 minutes. It should turn bright green and soften.
- Transfer kale to a colander with tongs. Rinse under cold water. Toss to stop cooking.
- Squeeze out extra liquid from leaves.
- Keep the water boiling for pasta.
Step 2: Infuse the Oil with Garlic
- Crush garlic cloves with a knife. Peel skins.
- Heat 1/4 cup oil in a large pot on medium heat.
- Add garlic. Cook, stirring, about 3 minutes until it sizzles.
- Season generously with black pepper. Continue cooking. Smash cloves with a spoon. They should break, soften, and turn golden.
Step 3: Cook the Kale with Garlic
- Add prepared **kale** to the pot with garlic.
- Cook, stirring often, about 8 minutes. Kale will darken and become tender. Garlic will break more.
- Season with **kosher salt** and more **black pepper**.
Step 4: Cook the Pasta
- While kale cooks, add **pasta** to the boiling water (from kale).
- Cook, stirring, until **very al dente**. This is 2–3 minutes less than package directions.
Step 5: Combine Pasta with Kale
- Use tongs to transfer pasta directly into the pot with kale.
- Splash in about 1 cup of **pasta cooking liquid**.
- Cook, tossing everything. Add more pasta liquid if needed. Cook until sauce lightly coats pasta (about 2 minutes).
Step 6: Serve and Garnish
- Serve pasta with grated **Parmesan cheese**. Add a sprinkle of **red pepper flakes**. Add **sea salt** and more **black pepper**.
- Enjoy your flavorful, garlicky kale pasta!
Avoid These Mistakes
The biggest mistake is burning the garlic. Cook it gently until golden. Not brown. Burnt garlic tastes bitter.
Don’t overcook the kale. It should have some bite. Add it in batches. Cook until wilted and bright green.
Pasta water is crucial. Save at least 1 cup. Its starch makes a silky sauce. It clings to the pasta. Salt the water generously.
Toss pasta hot with oil and garlic. Add pasta water slowly. This creates an emulsion. It brings the dish together.
What to Serve With It?
This pasta is good alone. I like to add sides.
A simple green salad is good. Dress it with lemon and olive oil. Warm crusty bread is perfect. It soaks up garlicky oil.
Add grilled chicken breast for protein. Or sautéed shrimp. Both work well with garlic and olive oil.
For an Italian finish, have lemon sorbet. Or a few biscotti.
Storage Tips
- Keep Fresh: Best enjoyed right away. Leftovers last up to 3 days in the fridge. Store in an airtight container. Kale might get softer. Flavors will develop.
- Prep Ahead: Wash and chop kale ahead. Store in fridge for up to 2 days. Peel and slice garlic. Keep it in a covered container in the fridge.
- Revive: Add a splash of olive oil. Warm gently in a pan. Toss while heating. Add a splash of water if dry. A fresh grating of Parmesan and a pinch of chili flakes will refresh it.
Recipe Details
- Preparation Time: 10-15 minutes
- Cooking Time: 20-30 minutes
- Total Time: 30-45 minutes
- Level of Difficulty: Easy
Estimated Nutrition
(Estimated nutrition for the whole recipe, without optional ingredients):
- Calories: 800-900
- Protein: 20-25 g
- Fat: 50-60 g
- Carbohydrates: 80-90 g
Ingredients
- Cooking salt
- 3 large or 4 smaller bunches kale (about 1 1/2 pounds)
- 5 cloves garlic
- 1/4 cup olive oil, plus extra for drizzling
- Ground black pepper
- 12 ounces spaghetti, bucatini, or other long pasta
- Parmesan and crushed chili flakes (to serve)
- Flaked sea salt
Step-by-Step Instructions
Step 1: Prepare the Kale
- Boil a large pot of salted water.
- Strip kale leaves from ribs and stems. Tear leaves into 2″–3″ pieces.
- Blanch kale in boiling water. Cook about 2 minutes. It should turn bright green and soften.
- Transfer kale to a colander with tongs. Rinse under cold water. Toss to stop cooking.
- Squeeze out extra liquid from leaves.
- Keep the water boiling for pasta.
Step 2: Infuse the Oil with Garlic
- Crush garlic cloves with a knife. Peel skins.
- Heat 1/4 cup oil in a large pot on medium heat.
- Add garlic. Cook, stirring, about 3 minutes until it sizzles.
- Season generously with black pepper. Continue cooking. Smash cloves with a spoon. They should break, soften, and turn golden.
Step 3: Cook the Kale with Garlic
- Add prepared kale to the pot with garlic.
- Cook, stirring often, about 8 minutes. Kale will darken and become tender. Garlic will break more.
- Season with kosher salt and more black pepper.
Step 4: Cook the Pasta
- While kale cooks, add pasta to the boiling water (from kale).
- Cook, stirring, until very al dente. This is 2–3 minutes less than package directions.
Step 5: Combine Pasta with Kale
- Use tongs to transfer pasta directly into the pot with kale.
- Splash in about 1 cup of pasta cooking liquid.
- Cook, tossing everything. Add more pasta liquid if needed. Cook until sauce lightly coats pasta (about 2 minutes).
Step 6: Serve and Garnish
- Serve pasta with grated Parmesan cheese. Add a sprinkle of red pepper flakes. Add sea salt and more black pepper.
- Enjoy your flavorful, garlicky kale pasta!
Quick Spaghetti Aglio e Olio with Lots of Kale
Recipe Card
Preparation Time:10-15 minutes
Cooking Time:20-30 minutes
Total Time:30-45 minutes
Level of Difficulty:Easy
Estimated Nutrition
(Estimated nutrition for the whole recipe, without optional ingredients):
| Nutrient | Amount |
|---|---|
| Calories | 800-900 |
| Protein | 20-25 g |
| Fat | 50-60 g |
| Carbohydrates | 80-90 g |
Ingredients
- Cooking salt
- 3 large or 4 smaller bunches **kale**, any variety (approximately 1 1/2 pounds)
- 5 cloves **garlic**
- 1/4 cup **olive oil**, plus extra for drizzling
- Ground black pepper
- 12 ounces **spaghetti**, bucatini, or other long pasta
- **Parmesan** and crushed **chili flakes** (to serve)
- Flaked sea salt
Step-by-Step Instructions
Step 1: Prepare the Kale
- Boil a large pot of **salted water**.
- Strip kale leaves from ribs and stems. Tear leaves into 2″–3″ pieces.
- **Blanch kale** in boiling water. Cook about 2 minutes. It should turn bright green and soften.
- Transfer kale to a colander with tongs. Rinse under cold water. Toss to stop cooking.
- Squeeze out extra liquid from leaves.
- **Keep the water boiling** for pasta.
Step 2: Infuse the Oil with Garlic
- Crush garlic cloves with a knife. Peel skins.
- Heat 1/4 cup **oil** in a large pot on medium heat.
- Add garlic. Cook, stirring, about 3 minutes until it sizzles.
- Season generously with **black pepper**. Continue cooking. Smash cloves with a spoon. They should break, soften, and turn golden.
Step 3: Cook the Kale with Garlic
- Add prepared **kale** to the pot with garlic.
- Cook, stirring often, about 8 minutes. Kale will darken and become tender. Garlic will break more.
- Season with **kosher salt** and more **black pepper**.
Step 4: Cook the Pasta
- While kale cooks, add **pasta** to the boiling water (from kale).
- Cook, stirring, until **very al dente**. This is 2–3 minutes less than package directions.
Step 5: Combine Pasta with Kale
- Use tongs to transfer pasta directly into the pot with kale.
- Splash in about 1 cup of **pasta cooking liquid**.
- Cook, tossing everything. Add more pasta liquid if needed. Cook until sauce lightly coats pasta (about 2 minutes).
Step 6: Serve and Garnish
- Serve pasta with grated **Parmesan cheese**. Add a sprinkle of **red pepper flakes**. Add **sea salt** and more **black pepper**.
- Enjoy your flavorful, garlicky kale pasta!
