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lizandcliff
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Bring 3 ½ cups water to a boil in a tea kettle.
Slice 2 cups cherry tomatoes in half and add them to a skillet along with 3 cloves minced garlic. Drizzle generously with olive oil and sprinkle with salt.
Add 1 pound spaghetti to the skillet, and then cover with the zest of 1 lemon. Chop the stems of 2 to 3 pieces of Swiss Chard or Lacinato Kale and add them to the skillet.
Add the boiling water to the skillet, cover, and then cook over medium-high heat for about 6 minutes.
Remove the cover, then the leaves of your chard or kale, loosely chopped. Cook for another 4 to 5 minutes, until the pasta is al dente.
Remove from the heat and add in a pinch of red pepper flakes, ½ cup arugula, and ½ cup freshly grated Parmesan. Toss together and serve.