Ingredients
1/3 c plus 1 T extra virgin olive oil, divided
3 c packed kale leaves
2 large cloves garlic
1/2 t fresh lemon zest
1/2 t kosher salt
good pinch fresh cracked pepper
1/2 c walnut halves
1/2 c freshly shredded Parmigiano-Reggiano cheese
3 large zucchini
juice of half a lemon
1/2 lb thin spaghetti
Preparation
