Weekday pasta with lemon and greens

Ingredients

• 8 ounces pasta
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1 lemon
• 3 cups chopped greens
• 1/4 cup grated parmesan
• Salt and black pepper

Method

1. Boil salted water and cook the pasta until just shy of done.
2. Warm olive oil in a skillet and gently cook the garlic until fragrant.
3. Add the greens and a splash of pasta water. Cook until wilted.
4. Toss in the pasta, lemon zest, a squeeze of lemon juice, parmesan, and more pasta water as needed.
5. Season aggressively with salt and pepper, then serve.

Notes

Use kale, spinach, arugula, or a mix. If the greens are bitter, add a little extra cheese and lemon.