Roasted Tomato and Kale Pasta with Garlic and Parmesan

Preheat oven to 400°F (200°C).

In a large bowl, toss the halved cherry tomatoes, kale, minced garlic, olive oil, red pepper flakes (if using), salt, and pepper.

Spread the tomato and kale mixture in a single layer on a baking sheet.

Roast in the preheated oven for 20-25 minutes, or until the tomatoes are softened and slightly blistered, and the kale is slightly crispy.

While the vegetables are roasting, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

Add the cooked and drained pasta to the baking sheet with the roasted tomato and kale mixture.

Add the grated Parmesan cheese and lemon juice. Toss to combine.

If the pasta seems dry, add a little of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with additional Parmesan cheese, if desired.