Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

from Cooking Light

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

1. Cook pasta according to package. Drain and reserve 1/2 C liquid.

2. While pasta cooks, cook bacon in a large skillet over med-high heat 4 min or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to med-low. Add sun-dreied tomatoes, crushed red pepper, 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.

Yield: 4 servings.