Curtis Stone’s Spaghetti with Garlic, Lemon, Kale, and Parmesan

Try this delicious, meat-free pasta dish made with only six ingredients.

Bowl of spaghetti

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Spaghetti with Garlic, Lemon, Kale, and Parmesan

(Makes 4 servings)

  • 1 pound kale, well washed, tough stems removed, leaves thinly sliced
  • 12 ounces spaghetti
  • ½ cup extra-virgin olive oil
  • 6 garlic cloves, finely chopped
  • 4 lemons — 2 tablespoons grated zest, 2 tablespoons juice
  • 3 ounces Parmesan cheese, shaved or freshly grated

Bring large pot of salted water to a boil over high heat. Add the kale and cook for about 5 minutes, stirring occasionally, or until tender. Using mesh spoon or sieve, scoop the kale out of the water, draining it well, and transfer to a bowl.

Return water to a boil. Add spaghetti and cook, stirring often to ensure it doesn’t stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve ½ cup of pasta cooking water. Drain spaghetti.

Heat large heavy skillet over medium heat. Add ¼ cup olive oil and garlic and cook for about 30 seconds, or just until fragrant. Stir in kale, add lemon zest, and season with salt and pepper. Add spaghetti and remaining ¼ cup olive oil and toss to coat. Stir in lemon juice, followed by half of the Parmesan cheese. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary.

Divide pasta among four pasta bowls, top with remaining Parmesan cheese, and serve.

Per serving

  • Calories: 812
  • Total Fat: 36 g
  • Saturated Fat: 7 g
  • Sodium: 428 g
  • Carbohydrate: 76 g
  • Fiber: 8 gm
  • Protein: 23 gm
  • Diabetic Exchanges: 1.5 starch, 2.5 vegetable, 7 fat

Excerpted from What’s for Dinner? by Curtis Stone. Copyright © 2013 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Featured image: Quentin Bacon

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