Sometimes a simple pasta just hits the spot. This pasta is super easy to make and works well as a side dish, or a main dish if you throw in some more protein!

Yield: 6 servings

Prep time: 10 minutes

Total time: 30 minutes


1 | bunch of collard green leaves, about 10-12 leaves

8 oz | spaghetti pasta

2 tbsp | olive oil

4 tbsp | pine nuts

1 tbsp | ginger, grated or chopped finely

Zest from 2 lemons

Parmesan cheese (optional)

Salt to taste


  1. Bring a large pot of salted water to a boil and boil the spaghetti noodles. Cook and set aside
  2. De-stem the collard greens and chop the collards into small pieces, no more than 1/2 inch wide.
  3. Heat a skillet over medium heat and add the pine nuts, until they are a nice golden brown color, turning frequently. Set aside when done.
  4. Using the same skillet over medium heat add 1 tbsp of olive oil and the ginger to the pan. Allow the ginger to simmer until fragrant then add in the collard greens and the lemon zest.
  5. Cook the greens until they are mostly tender, about 5 minutes, turning frequently.
  6. In the pot that the noodles were cooked, or the skillet combine all the ingredients; pasta, pine nuts, and collard mixture. Add more olive oil one tsp at a time, until the pasta is nice and oiled, but not adding more than 3 tsp total.
  7. Salt to taste and add Parmesan on top and serve!

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