Spaghetti with Collard Greens and Lemon​

Marthastewart.com
Serves 4
Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, sliced
• 1/4 teaspoon red-pepper flakes
• Crushed Red Pepper Flakes
• Bold and spicy addition to sauces and marinades
• 1 bunch collard greens (12 ounces), ribs removed, thinly sliced
• 1/4 cup pine nuts, toasted
• Grated zest of 1 lemon, plus more for serving
• 2 tablespoons fresh lemon juice
• Coarse salt
• 12 ounces whole-grain spaghetti, such as farro
• 1/4 cup finely grated Pecorino Romano, for serving​

Preparation​

1. 1. Heat oil in a large skillet over medium heat. Add garlic and red-pepper flakes; cook until tender, about 1 minute. Add collard greens and cook, stirring, until tender, about 5 minutes. Remove from heat; stir in pine nuts and lemon zest and juice. Season with salt.
2. 2. Meanwhile, cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta.
3. 3. Add pasta and reserved water to skillet, tossing to coat. Serve immediately, garnished with lemon zest and sprinkled with cheese.

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