Casarecce Pasta With Butter, Garlic and Lemon

Cook the pasta in generously salted water according to package directions. Drain in a colander and set aside.

Return the pot to the stove over low to medium-low heat. Add the butter, 1 Tbsp olive oil, and garlic. Stirring frequently, cook the garlic for 3 to 4 minutes. Reduce heat if necessary so it doesn't brown.

Add red pepper flakes and kale, and increase heat to medium. Cook until the kale is dark green and wilted, about 2 minutes.

Zest half of the lemon into the pot and add the pasta. Stir to combine. Slice and juice the lemon. Tasting as you go, add as much lemon juice, salt, pepper, and olive oil as you like. Serve hot. Garnish with vegan parmesan, if desired.