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SIMPLE & STRAIGHTFORWARD

Serves 4

• 4-6 oz. whole wheat pasta (such as casarecce)
• 1 pint cherry tomatoes
• 1 bunch kale
• 1/2 cup shredded parmesan
• 1/3 cup bread crumbs, seasoned or unseasoned are both fine
• 1/4-1/2 lb. shrimp (optional)
• 1 lemon
• Olive oil
• Salt and pepper, to taste

1. Preheat oven to 425 degrees F. Cut cherry tomatoes in half. Toss with about a tablespoon of olive oil, salt and pepper. Roast for about 15-20 minutes, or until tomatoes begin to pop.
2. Meanwhile, bring a pot of water to a boil and add your pasta. Cook until al dente. When the pasta is almost done, add your kale to the water. Be sure to remove the center stems and tear into large pieces. Boil for at most 30 seconds, and then drain.
3. Saute shrimp in a tablespoon of olive oil, lightly searing on each side.
4. In a separate pan, saute bread crumbs with a few tablespoons of olive oil until lightly browned and toasted.
5. Toss pasta and kale mixture with shrimp, adding in your tomatoes when they’re done.
6. Stir in parmesan and juice lemon over pasta. Sprinkle with salt and pepper and stir together. Sprinkle bread crumbs on top. Serve immediately