Bring a large pot of salted water to a rolling boil. While that’s coming to temp, prepare the sauce. Saute the garlic in olive oil and once it’s fragrant, add the broth, lemon zest and red pepper flakes. Once that’s simmered a few minutes, add the greens and cook until greens have just wilted.

Cook pasta until el dente, around 10 minutes. Once it’s done, reserve some of the pasta water (a coffee mug comes in handy here) and then strain off the balance of the water. Finally, combine the pasta with the greens/sauce mixture and only add some of the reserved pasta water if your mixture is on the dryer side.