A vibrant and fresh spaghetti dish with cherry tomatoes, mixed greens, and a hint of lemon.
30 minutes
A vibrant and fresh spaghetti dish with cherry tomatoes, mixed greens, and a hint of lemon.
0 oz
tablespoons
Garlic, thinly sliced
cloves
Cherry Tomatoes, halved
0 pint
pinches
Mixed Greens (Spinach, Arugula, Or Kale)
cups
Lemon, zest and juice
each
to taste
Black Pepper, freshly ground
to taste
Parmesan Cheese, freshly grated
to taste
1. Cook Spaghetti
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about a cup of the pasta water before draining.
2. Prepare Garlic and Oil
As the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté until it becomes fragrant and lightly golden. Be careful not to let it burn.
3. Cook Cherry Tomatoes
Add the halved cherry tomatoes to the skillet along with a pinch of red pepper flakes. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, forming a light sauce.
4. Add Mixed Greens
Add the mixed greens to the skillet, cooking just until they wilt. Stir in the lemon zest and juice, and season with salt and pepper to taste.
5. Combine Pasta and Sauce
Add the drained spaghetti to the skillet, tossing everything together gently. Use a splash of the reserved pasta water to help the sauce adhere to the pasta strands.
6. Serve
Serve the spaghetti immediately, topped with freshly grated Parmesan cheese.
Incorporate clams, mussels, or calamari into the sauce.
Add cooked chicken strips, shrimp, or white beans.
Include grilled chicken strips, sautéed shrimp, or cannellini beans.
Include sautéed zucchini, olives, capers, and feta cheese.
Incorporate arugula, baby spinach, or finely sliced kale.
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