Joy to the Food

1 Heat a pan over medium heat with [wprm-ingredient text="1 tsp olive oil" uid="2"]. It should be wide, at least 12" wide. I like to use a braiser! Separate the stalks from the [wprm-ingredient text="2 cups Tuscan kale" uid="9"] leaves and chop the stalks small and the leaves bite-sized. Cut the [wprm-ingredient text="12 oz cherry tomatoes" uid="3"] in half.
2 Saute the [wprm-ingredient text="4 garlic cloves" uid="1"], tomatoes, and kale stalks in the olive oil for 1-2 minutes or until fragrant. Meanwhile, remove the stalks from the kale and chop them up small. Save the leaves for later.
3 Add the raw [wprm-ingredient text="½ pound protein spaghetti noodles" uid="7"] to the center of the pan (break it apart as needed). I like to scoot the veggies to either side of the pan, making an opening in the center for the spaghetti noodles to sit. Zest the [wprm-ingredient text="1 lemon" uid="8"] over the top of everything.
4 Add the [wprm-ingredient text="16.9 oz bone broth" uid="6"] to the pot. It should just cover the spaghetti noodles. Spread the spaghetti noodles to as much of a single layer as possible to avoid having to add more liquid. If the noodles aren’t just covered, add a little more water just so the noodles are covered.
5 Bring to a boil, then reduce to a simmer, cover, and cook 10 minutes or until the pasta is al dente. Stir half way through just to make sure the pasta doesn’t stick.
6 Stir in the kale leaves, squeeze the juice from the lemon into the pot, and top with freshly shredded [wprm-ingredient text="½ cup parmesan" uid="10"]. Mix everything together. You should have a silky sauce that’s thickened. Continue stirring until the kale has wilted - it should only take 1-2 minutes. Taste and add salt and pepper as desired.Serve with more parmesan and any protein if you want. Chicken and shrimp are our favorites!