This pasta dish gets a lightness from lemon and garlic that begs to be enjoyed al-fresco. Get the recipe from @kalememaybe.
1 box Ancient Harvest Gluten Free Pasta Shells
1 tablespoon extra virgin olive oil
2 large cloves garlic, minced
1 ½ cups roughly chopped kale
1 tablespoon lemon juice
½ cup halved cherry tomatoes
½ cup Parmesan cheese
¼ teaspoon salt
¼ teaspoon black pepper
Prepare pasta according to package.
While pasta is cooking, heat up olive oil in a large pan on medium-low heat. Add garlic and cook for 1 minute, stirring frequently so the garlic doesn’t burn.
Add in kale and lemon juice, and saute for another 2-3 minutes until kale softens.
When pasta is ready, drain. Using the pan with the kale in it, turn heat to low and add tomatoes. Mix in pasta, parmesan cheese, salt, and pepper, and stir until everything is evenly combined and warm, about 1-2 minutes.
Serve warm and top with additional Parmesan cheese, as desired.