An Excellent, One-pan, Protein-packed Power Pasta

French lentils or black beluga lentils are both great choices here because they retain their shape.

1 pound dried pasta (garganelli is great)
1 14-ounce can crushed tomatoes
2 tablespoons extra virgin olive oil
Zest of two lemons
3 garlic cloves, peeled and smashed
1 teaspoon fine grain sea salt, plus more to taste
1 cup cooked lentils
1 pound kale, de-stemmed and chopped

pinch of saffron and/or other favorite spice blend

to serve: any/ all of the following: tahini, torn basil, lots of Parmesan (skip if vegan/wfpb), olives, toasted almonds, basil

Place the pasta, tomatoes, olive oil, lemon zest, garlic, and salt into a large, deep skillet or saucepan. Pour 4 cups of boiling water over the tomato mixture, cover, and bring to a boil. Uncover, and simmer until the pasta is just al dente, depending on the pasta this typically takes 6-10 minutes, stirring regularly. Once the pasta is al dente, stir in the lentils, and then the kale, allowing it to collapse. Finish with the saffron. Allow the pasta to finish cooking, and much of the liquid to be absorbed, another minute or so. Serve topped with any toppings you like in a shallow bowl - dollops of tahini, chopped almonds and olives are pictured here.

Serves 6.