Garlicky Spaghetti with Mixed Greens


Food & Wine's Kay Chun makes her silky, garlicky pasta with an abundance of greens so that each bite is equal parts of both.

Total Time:
1 hrs


  • 3/4 cup extra-virgin olive oil

  • 1 cup panko

  • 2 tablespoons finely chopped parsley

  • Kosher salt 

  • Pepper

  • 1 pound spaghetti

  • 2/3 cup thinly sliced garlic (about 18 cloves)

  • 2 pounds mustard greens and kale, stemmed and leaves coarsely torn (24 cups)

  • 2 tablespoons fresh lemon juice


  1. In a small skillet, heat 1/4 cup of the olive oil. Add the panko and toast over moderate heat, stirring, until golden, about 5 minutes. Stir in the parsley and season with salt and pepper. Transfer to a paper towel–lined plate to drain; let cool.

  2. Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water.

  3. In a large pot, combine the remaining 1/2 cup of oil with the garlic and cook over low heat, stirring occasionally, until the garlic is fragrant and light golden, 7 to 8 minutes. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper. Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes. Divide the pasta among bowls and top with the panko.

    Garlicky Spaghetti with Mixed Greens
    © Marcus Nilsson

Make Ahead

The toasted panko (without the parsley) can be stored in an airtight container at room temperature overnight. Stir in the parsley before serving.

Related Articles