1/2 cup white wine

1 lemon, zested and juiced

3 tablespoons capers, minced

1/4 cup minced fresh parsley

1 tablespoon plus 2 teaspoons salt

2 teaspoons pepper

1/4 cup vegan Parmesan cheese

1. Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta. Set a timer as per package instructions. Reserve 1 cup pasta water, drain well and set pasta aside.

2. Meanwhile, heat a large saute pan over medium heat. Add oil, onion, garlic, and red chili flakes. Cook and stir for 5 minutes, or until the onions begin to soften.

3. Add the kale and fennel, cook and stir until the kale begins to wilt. Deglaze the pan with white wine, cook and stir until most of the wine has reduced.

4. Add in the lemon zest and juice, capers, parsley, 2 teaspoons salt, pepper and 1 cup of reserved pasta water. Cook and stir for 1 minute to marry together all the flavors. Add the cooked pasta. Toss the pasta to coat it in the sauce. Garnish with vegan Parmesan cheese.

Tasty tips

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)

© 2020, KARY OSMOND. DISTRIBUTED BY TRIBUNE CONTENT AGENCY, LLC.

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