This vegan dish can be served as a side or entree depending on portion size.

Prepare pasta following package instruction. 1 to 1 1/2 cups dry pasta should yield 2+ cups cooked. Cook until al dente.

Heat olive oil in large skillet. Add diced onion, cook until onion behind to turn transparent.

Add pepper slices. Continue cooking until onion starts to carmelize.

Add lemon zest and lemon juice. Place kale in skillet, sprinkle salt on top. Saute until kale wilts, reducing in size.

Once wilted, add pasta, mixing in until well coated by lemon oil mixture. Serve immediately.