Sun-Dried Tomato + Kale Rigatoni

1.
BRING A LARGE POT OF WATER TO A BOIL
2.
RIGATONI
Cook the pasta according to the package directions. Reserve ½ cup of the pasta water when you drain it.

3.
KALE
Wash the kale and remove any part of the ribs thicker than a pencil. Tear or slice the leaves and slice through the stem section thinly. Mince garlic cloves and set aside. Coarsely chop the sun-dried tomatoes and set aside.

4.
SAUTÉ
*You need pasta cooking water here, so make sure your pasta is near finished by the time you begin this quick sauce*

Heat the olive oil over medium-high heat in a large skillet. Add the garlic and sun- dried tomatoes Sauté until garlic is fragrant, about 2 minutes.

Add the white wine and simmer while you zest in the lemon and add its juice as well. Cook for 1 minute.

Add the reserved ½ cup of pasta water and bring to a boil. Add the kale, red pepper flakes and season with a pinch of salt and pepper. Finally, add in the pasta! Toss to coat while the liquid is still bubbling, until it thickens up a bit.

5.
SERVING
Turn off the heat, add the butter and stir to melt. Add the mozzarella and serve immediately.