### TranslatedIngredients: 400 grams Spaghetti Pasta,200 grams Spinach - or amaranth leaves,4 cloves Garlic - finely chopped (big size),Lemon zest - a pinch,Salt - to taste,3 tablespoons Extra Virgin Olive Oil - adjustable,1/4 cup Parmesan cheese - grated or powdered ### PrepTimeInMins: 10 ### CookTimeInMins: 60 ### TotalTimeInMins: 70 ### Servings: 4 ### Cuisine: Italian Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin Spaghetti Aglio Olio With Parmesan & Greens, cook the spaghetti in boiling water along with salt until it is al dente (firm yet cooked).Once the spaghetti is cooked, wash the spaghetti in running water to stop the cooking process. Drain the excess water and toss the spaghetti in a little olive oil, so it does not stick together.Heat a tablespoon of oil in a wok over medium heat; add the garlic and saute for a few seconds until it begins to sizzle. At this stage add the roughly chopped greens, sprinkle salt and cook the greens until softened.Add the lemon zest, the cooked spaghetti, remaining olive oil and chili flakes. Toss all the ingredients together in a wok until combined. Check the salt and adjust to suit your taste.Once done, turn off the heat and transfer to a serving bowl. Spread the parmesan cheese on the top and serve.Serve Spaghetti Aglio Olio With Parmesan & Greens along with a glass of wine and garlic bread for a perfect summer weeknight dinner.