1. Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemons, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. The pan should be large enough that the dry spaghetti can lie flat
2. Carefully at the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about six minutes, using tongs to move the spaghetti around now and then so it doesn’t stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce in the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan
