Ingredients

• 4 cups water
• 16 ounces cherry tomatoes
• 4 cloves garlic , minced
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 8 ounces spaghetti
• 2 teaspoons lemon zest
• 0.25 teaspoons crushed red pepper
• 4 cups greens
• 0.5 cups grated Parmesan cheese
• basil leaves

Instructions

1. 1 Bring water to a boil in a small saucepan or kettle.
2. 2 Place tomatoes, garlic, oil, and salt in a large deep skillet or Dutch oven. Place spaghetti noodles on top and add lemon zest. Place skillet over medium heat.
3. 3 Add just enough boiling water to cover the pasta and bring to a boil. Cover, and cook about 6 minutes, stirring halfway through. Uncover, and cook, stirring occasionally, 4 to 5 minutes.
4. 4 Add red pepper, greens, and Parmesan and continue to cook, stirring occasionally, until mixture has thickened and pasta is cooked according to desired consistency. Season with salt and additional crushed red pepper if desired. Serve with fresh basil and grated Parmesan.

Nutrition per serving