Spaghetti with Collard Greens and Lemon

Pasta that begins and ends in a skillet.


15 minutes


4 people


  • 2 Tbsp extra-virgin olive oil
  • 2 cloves garlic, sliced
  • 1/4 tsp red pepper flakes
  • 1 bunch collard greens, ribs removed, thinly sliced
  • 1/4 cup pine nuts (sub walnuts if you like), toasted
  • Grated zest of 1 lemon, plus more for garnish
  • 2 Tbsp lemon juice
  • Coarse salt
  • 12 oz spaghetti
  • 1/4 cup parmesan cheese


Heat oil in a large skillet over medium heat. Cook garlic and pepper flakes until tender, about 1 minute. Add greens and cook, stirring until tender, about 5 minutes. Remove from heat and stir in pine nuts and lemon zest and juice. Season with salt.  Meanwhile, cook pasta in well-salted water according to package directions. Reserve ½ cup pasta water and then drain.  Add pasta to skillet, tossing to coat, and add reserved water to adjust consistency. Sprinkle with lemon zest and cheese before serving.


Whole Living