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.