Boil 4 cups of water in a small saucepan or kettle.
In a deep skillet, combine tomatoes, garlic, oil, and salt.
Place spaghetti on top and add lemon zest.
Add enough boiling water to just cover the spaghetti. Bring to a boil.
Cover and cook for 6 minutes, stirring halfway.
Uncover and cook 4–5 more minutes, stirring until sauce thickens.
Add crushed red pepper, greens, and Parmesan. Stir until greens wilt.
Season to taste. Serve with basil and extra Parmesan.
