Ingredients

The following ingredients have 3 Servings
  • 1/2 cup olive oil
  • 1 bunch tuscan kale (ribs removed and roughly chopped)
  • 8 cloves garlic (finely minced)
  • 1 teaspoon red pepper flakes
  • 1 lemon (zested and juiced)
  • 1/2 cup sun dried tomatoes (the kind in oil, roughly chopped)
  • 3/4 cup white wine
  • 10 ounces spaghetti
  • 3/4 cup shredded mozzarella
  • kosher salt and freshly cracked black pepper to taste

Instruction

  • Heat the olive oil over medium heat in a skillet. Once hot, add the kale, red pepper flakes and season with salt and pepper and cook until wilted.
  • Add the garlic and sauté for 30 seconds until fragrant. Add the sun dried tomatoes, lemon zest and stir to combine.
  • Add the white wine and cook until alcohol cooks off.
  • Remove from the heat and stir in the lemon juice. Stir to combine, taste and adjust seasoning as needed.
  • Cook the pasta according to the package directions. Reserve ½ cup of the pasta water. Drain and toss with sauce, reserved water, cheese and season with salt and pepper as needed. Serve immediately.