Step 1

Bring 3 cups Water to a boil in a tea kettle.

Step 2

Add the 2 cups cherry tomatoes and 4-6 garlic cloves to a high-rimmed skillet.

Step 3

Drizzle with 2 tablespoons olive oil and season generously with kosher salt and pepper. Stir in the zest of 1 lemon.

Step 4

Add the ½ pound spaghetti to the skillet and pour over the boiling water.

Step 5

Cover the pan and cook over medium heat, for about 6-7 minutes, stirring once or twice to avoid the pasta from sticking.

Step 6

Remove the cover and stir in the spinach or 2 cups kale. Continue to cook for 3-5 minutes more until the pasta is al dente. The pasta can easily stick or clump, so keep an eye on it and stir whenever necessary.

Step 7

Once the pasta is cooked to al dente, stir in the ⅓ cup Parmigiano Reggiano cheese and allow it to sit for 3-5 minutes before serving (this will thicken the sauce even more and be smooth and so good).