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Export 7 ingredients for grocery delivery
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).
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