Pasta with Tuna, Lemon, and Kale


12 oz. whole wheat fusilli

2 12-oz. cans of tuna in olive oil 

5 garlic cloves, minced

pinch crushed red pepper

zest of one lemon

3 cups chopped kale

1/4 c. fresh lemon juice

1/4 cup freshly grated Parmesan

Cook pasta in a large pot of boiling salted water according to package directions.  Drain, and reserve 1/2 c. of the cooking liquid.

Meanwhile, heat a skillet over medium heat.  Spoon tuna and oil from the cans into the pan and cook for 1 minute.  

Add garlic, crushed red pepper, and lemon zest.  Saute 2-3 minutes.  

Add kale, cover with lid, and cook about 7 minutes, until kale is wilted.  

Stir in lemon juice, Parmesan, cooked pasta, and reserved liquid and stir gently until pasta is coated.