Creamy Lemon Tortellini

(serves 4-5)

1 package refrigerated tortellini

2 tablespoons olive oil

3 large cloves garlic, minced

pinch of red pepper flakes (to taste)

1 can artichoke hearts, rinsed, dried, and coarsely chopped

2 cups kale, washed and chopped

zest and juice of 2 lemons

1/4 cup heavy cream

1/4 cup freshly grated Parmesan cheese


Cook tortellini according to package directions.  Meanwhile, heat olive oil to medium heat in a very large skillet.  Cook garlic for one minute and then add red pepper flakes and kale.   Cook kale until it begins to wilt.  Add artichoke hearts and lemon zest.  Add about 1/4 cup of pasta cooking liquid and let the kale completely wilt.  Add lemon juice and cream.  Add more cooking liquid if the mixture seems too thick.  Add cooked tortellini to the skillet and stir well.  Top with fresh Parmesan cheese for serving.