Description
Discover how to make a delicious Spaghetti with Roasted Garlic and Kale dish that’s perfect for a hearty and flavorful meal. Learn the step-by-step recipe now!
Ingredients
- 12 ounces (340 g) (340 grams) spaghetti
- 1 head garlic
- 2 tablespoons (30 ml) olive oil
- 1 bunch kale (about 8 ounces (227 g) or 225 grams)
- 1/4 teaspoon (1 ml) red pepper flakes
- Salt to taste
- Black pepper to taste
- 1/4 cup (60 ml) grated alternative cheese (25 grams)
- 1 lemon
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the top off the garlic head to expose the cloves.
- Drizzle 1 tablespoon olive oil over the garlic, wrap in foil, and roast for 30-35 minutes until soft.
- While the garlic roasts, bring a large pot of salted water to a boil.
- Cook the spaghetti according to package instructions until al dente.
- Drain the spaghetti, reserving 1 cup of pasta water.
- Wash the kale, remove the stems, and roughly chop the leaves.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the red pepper flakes and sauté for 30 seconds.
- Add the chopped kale and sauté for 5-7 minutes until wilted.
- Squeeze the roasted garlic cloves out of their skins and mash them with a fork.
- Add the mashed garlic to the kale, stirring to combine.
- Add the cooked spaghetti to the skillet, tossing with the kale and garlic.
- Gradually add reserved pasta water as needed to achieve desired consistency.
- Season with salt and black pepper to taste.
- Remove from heat and stir in the grated Parmesan cheese.
- Squeeze the juice of half a lemon over the pasta.
- Serve immediately, garnished with additional Parmesan if desired.
Notes
- Try enhancing the kale and garlic mixture with a drizzle of balsamic vinegar for an added depth of flavor.
- Remember to season the pasta water with salt before cooking the spaghetti to elevate the dish’s taste.
- Feel free to customize this dish by incorporating grilled chicken or shrimp for a heartier meal, or swap alternative cheese with nutritional yeast for a vegan version.