Total: 20 minutes

8  ounces  uncooked orecchiette pasta
5  cups  bagged prewashed kale
2  slices center-cut bacon
1/4  cup  oil-packed sun-dried tomatoes, drained and roughly chopped
1/2  teaspoon  crushed red pepper
3  large garlic cloves, chopped
1/2  teaspoon  freshly ground black pepper
3/8  teaspoon  salt
1  ounce  Parmigiano-Reggiano cheese, shaved
2  tablespoons  fresh lemon juice

1. Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

2. While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.

Nutritional Information
Calories: 350; Fat: 9.2g (sat 3.1g,mono 3.4g,poly 1.3g); Protein: 14.7g; Carbohydrate: 53.7g; Fiber: 4.1g; Cholesterol: 12.4mg; Iron: 3.7mg; Sodium: 486mg; Calcium: 218mg; Yield: 4 servings (serving size: about 1 1/4 cups)
Cooking Light, December 2010, page 38