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Under 30 Minutes

Under 30 Minutes

Spaghetti with Collard Greens and Lemon

This quick pasta starts and ends in the skillet. A handful of fresh zest coats the noodles and lends brightness to the collards.

  • prep: 10 mins
    total time: 15 mins
  • servings: 4
Photography: Johnny Miller




  • 2 Tbsp extra-virgin olive oil
  • 2 cloves garlic, sliced
  • 1/4 tsp red pepper flakes
  • 1 bunch collard greens (12 oz), ribs removed, thinly sliced
  • 1/4 cup pine nuts, toasted
  • Grated zest of 1 lemon, plus more for garnish
  • 2 Tbsp lemon juice
  • Coarse salt
  • 12 oz farro spaghetti
  • 1/4 cup freshly grated Pecorino Romano

Cook's Note

Grain Check
These noodles are made from farro, an Italian whole grain that's gained a following for its complex, nutty flavor and high protein content.


  1. Step 1

    Heat oil in a large skillet over medium heat. Cook garlic and pepper flakes until tender, about 1 minute. Add greens and cook, stirring until tender, about 5 minutes. Remove from heat and stir in pine nuts and lemon zest and juice. Season with salt.

  2. Step 2

    Meanwhile, cook pasta in well-salted water according to package directions. Reserve 1/2 cup pasta water and then drain.

  3. Step 3

    Add pasta to skillet, tossing to coat, and add reserved water to adjust consistency. Sprinkle with lemon zest and cheese before serving.

Whole Living, December 2012



Reviews (1)

  • kkvt 14 Jan, 2013

    Didn't have pine nuts so substituted toasted walnuts. Used ww thin spaghetti. Really flavorful-easy, satisfying.