Begin by heating the water in a small pot or kettle until boiling. Meanwhile, in a large deep skillet or Dutch oven, add the cherry tomatoes, garlic, olive oil, and kosher salt. Place the uncooked spaghetti on top, sprinkle in the lemon zest, and set the skillet over medium heat.

Pour in just enough of the boiling water to cover the pasta. Bring the mixture to a gentle boil, then cover and cook for about 6 minutes, stirring once midway through to prevent the pasta from sticking together.

Remove the lid and continue cooking uncovered for another 4 to 5 minutes, stirring occasionally, until the water reduces and the pasta begins to absorb the flavorful sauce forming in the pan.

Stir in the crushed red pepper, the greens, and the Parmesan cheese. Allow everything to cook together for another minute or two, letting the greens wilt and the sauce thicken into a silky coating. Taste and adjust seasoning with extra salt or red pepper flakes if desired.

Serve immediately, garnished with freshly grated Parmesan and fragrant basil leaves. Each bite delivers the brightness of lemon, the sweetness of tomatoes, and the subtle heat of red pepper, all in one satisfying, fuss-free pan.