Lemon Parmesan and Kale Spaghetti with Olives

In this Lemon Parmesan and Kale Spaghetti a symphony of flavors collide in one simple pasta dish. Bright lemon zest, buttery and briny olives, earthy kale is all tossed with whole wheat spaghetti. Perfect as a meatless main dish for a few or a side dish for 4 to 6.

Course grains & pastas

Cuisine Italian

Keyword olives, pasta, skillet, skillet pasta, vegetarian

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 295

Author Laurie McNamara

Equipment

All-Clad Stainless Steel Fry Pan Set

Ingredients

1 bunch lacinato kale
3/4 pound whole wheat spaghetti
sea salt
2 teaspoons olive oil
1/4 cup red onion or shallot, finely diced
2 cloves garlic minced
2 tablespoons butter
1 lemon zest
1/2 lemon juiced
1 pinch red pepper flakes optional
1/3 cup Parmesan cheese freshly grated
4 ounces Italian green olives such as Castelvetrano

US Customary - Metric

Instructions

Strip the kale leaves of of the stem and roughly chop, discarding the stems. Wash and dry (spin or towel) and set off to the side.
Next bring a pot of water to boil. Once boiling, season it with a palmful of sea salt (2 tablespoons) and add 3/4 pound of whole wheat spaghetti. Cook the pasta following the package directions until al dente. Once cooked, reserve 1/2 cup of pasta water before draining.
To a 10-inch skillet add olive oil and shallot and sauté on medium heat until tender.
Then add in the garlic and cook for 1 minute before melting in the butter and adding the chopped kale. Toss to coat in the olive oil and butter. Cook until just starting to wilt. Then add in the lemon zest and red pepper flakes.
Add in the drained, hot pasta, juice of 1/2 a lemon and reserved pasta water as needed. Season with salt and pepper if needed.
Lastly top with olives and sprinkle with 1/3 cup finely grated parmesan cheese.

Notes

Feeds 2 entrée portions or 6 small side portions.

Nutrition