Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

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Tonight's dinner came from the December Cooking Light - it's a 20 minute meal and really, honestly, took about 20 minutes. It's also budget friendly since it's pasta based, has very little meat, and uses stuff you typically already have on hand.

I forgot to drizzle the lemon juice over the top at the end but we both thought it was tasty without it. It was simple but flavorful. The cayenne gives a hint of spice that sneaks up on you - it would be fine to skip that if you don't like spice.

If you can find black kale, CL says this would be a good dish to use it in. I had to use green. Also, you can try another shape of pasta - like penne - if you want.

Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes
8 ounces uncooked orecchiette pasta
5 cups bagged prewashed kale (couldn't find - just bought a bunch and chopped it myself)
2 slices center-cut bacon (I used 4. Who can use just 2 slices?)
1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
1/2 teaspoon crushed red pepper
3 large garlic cloves, chopped
1/2 teaspoon freshly ground black pepper
3/8 teaspoon salt
1 ounce Parmigiano-Reggiano cheese, shaved (I just sprinkled grated)
2 tablespoons fresh lemon juice

Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

 While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.