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20 minutes
Cook the pasta in a large pot of salted boiling water as per package instruction minus 1 minute. While the pasta cooks, prepare the kale.
Rinse and shake the water off the kale leaves. Remove the stem and chop into bite-size pieces.
In a large pan, heat 1 tablespoon extra virgin olive oil with 2 cloves garlic (crushed) and ⅛ teaspoon red pepper flakes. Add the chopped kale, ½ teaspoon salt and sauté for about 5 minutes. Tip: if you like more tender kale, add 1 ladleful of water and cook 5 more minutes.
Turn heat to low; add 1 cup of pasta cooking water, 1 cup ricotta, 1 cup parmesan cheese, ⅛ teaspoon black pepper, and the zest of ½ lemon.Stir until the sauce gets creamy.
Add the pasta and toss until well combined, adding more pasta cooking water if necessary.
Serve immediately with a grating of lemon zest and some freshly cracked black pepper.