Lemon Kale Pasta

This is one of my favorite go-to weekday recipes for a yummy meal. Lemon and kale go hand and hand, like peanut butter and jelly. The tart acid breaks down the tough fibers and masks the bitterness of the kale. Throw in some sausage and you have yourself a satisfying meal. For healthier alternatives, opt for quinoa or whole wheat pasta and turkey sausage or Soyrizo.

The key to making this dish super yummy? I took the advice from our favorite Italian, Mario Batali, who adamantly declared that no pasta dish should be served without a scoop of crunchy toasted bread crumbs on top. The crumbs add a nice texture to the dish so make sure you don't skip it!

Lemon Kale Pasta
adapted from Annie's Eats

Ingredients 
For the dressing 
2 cloves garlic, peeled 
½ tsp kosher salt, divided 
½ cup finely grated Parmesan cheese 
5-6 tbsp extra virgin olive oil 
Juice of 2 lemons 
¼-½ tsp red pepper flakes 
2 tablespoons sugar, to taste
Freshly ground black pepper, to taste 

For the pasta
1 lb pasta, such as spaghetti or orrechiette
1 bag of Trader Joe's pre-washed kale
1 pack of Trader Joe's cooked sausage, cubed
1 pack of Trader Joe's garlic croutons, crushed in crumbs

Directions
Bring a large pot of water to boil for the pasta. Cook the pasta until al dente and drain. Meanwhile, make the dressing. Mince the garlic cloves and toss with the Parmesan, olive oil, lemon juice, red pepper flakes, sugar and the remaining salt and black pepper. Make sure to taste the dressing to make sure it's not too sour! Whisk together until well combined and toss evenly with the kale.

Over a large skillet on medium heat, pan-fry the sausage until browned. Toss in the pasta and kale until well coated and take the pan off the heat (you don't want to cook the kale). In a separate frying pan, heat 2 tsp olive oil over medium heat. Toss in bread crumbs and stir frequently until browned and crisp. Serve the pasta with a helping of bread crumbs on top.