Lemon Pepper  Pasta

Olive Oil

Red Pepper Flakes Salt & Pepper

Chopped Kale




Pecorino Cheese

Cook the spaghetti until al dente in a large pot of salted boiling water according to package instructions.

While the pasta is simmering, warm the olive oil in a skillet over medium heat. Sauté the kale until the leaves start to soften.

Add the garlic, red pepper flakes, salt, pepper and lemon zest.  Continue cooking for a minute until fragrant. Then squeeze in the lemon juice.

Use tongs to transfer the spaghetti from the pot to the skillet with the kale. Stir the pasta along with the pecorino cheese into the sauteed kale leaves.

Lemon Pepper  Pasta