Dinner

Spaghetti Aglio e Olio with Kale, Lemon, and Parsley Recipe

Name: Spaghetti Aglio e Olio with Kale, Lemon, and Parsley Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 ounces spaghetti; ½ to 1 cup pasta water (reserved from cooking); 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, to taste; 1 teaspoon fresh lemon juice; 1 teaspoon lemon zest; ⅓ cup chopped fresh parsley; Parmesan or vegan Parmesan, for serving

ByClara Bennett January 19, 2026January 19, 2026

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Introduction

Spaghetti Aglio e Olio is a classic Italian pasta dish that’s simple yet bursting with flavor. Featuring garlic, olive oil, and a hint of heat from red pepper flakes, it’s a perfect weeknight meal that comes together quickly with minimal ingredients.

The image shows a white deep frying pan filled with cooked spaghetti mixed with dark green kale pieces spread evenly throughout the pasta, all resting on a white marbled surface. On the left side, there is a white plate with a serving of the spaghetti and kale mixture, with the pasta strands light yellow and slightly glossy, and scattered bits of seasoning visible on top. A fork is placed on the plate, partially inserted into the spaghetti. Nearby, there are two lemon halves, a small glass jar of oil, and three small wooden bowls containing green herbs, red chili flakes, and grated cheese. The colors are fresh and natural, reflecting a simple and clean presentation. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
Step 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, until the garlic is lightly browned around the edges.
Step 3: Add the kale, sea salt, and several grinds of black pepper to the skillet. Cook, tossing with tongs, until the kale is wilted, about 1 minute.
Step 4: Add the cooked spaghetti to the skillet and toss to combine. Pour in ½ cup of the reserved pasta water along with the lemon juice and zest. Toss well. If the pasta seems dry, add the remaining ½ cup of pasta water to create a light sauce.
Step 5: Season to taste with extra salt and pepper if needed. Garnish with chopped parsley and serve topped with Parmesan or vegan Parmesan.

Tips & Variations

Use gluten-free spaghetti to make this dish gluten-free without sacrificing flavor.
Add toasted breadcrumbs on top for extra crunch.
Swap kale for spinach or Swiss chard if preferred.
Adjust the amount of red pepper flakes for your preferred heat level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. This dish is best enjoyed fresh as the kale and garlic flavors are most vibrant immediately after cooking.