100g dried pasta
2 tsp olive oil
60g lean bacon, fat trimmed, chopped
½ red capsicum, chopped
100g button mushrooms, sliced
1 garlic clove, crushed
½ small fresh red chilli, deseeded, finely chopped
100g kale, chopped
1 tsp finely grated lemon rind
1 tbs lemon juice
Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan.
Heat ½ teaspoon oil in a large non-stick frying pan over medium heat. Cook bacon, stirring, for 3–4 minutes or until golden and crisp. Transfer to a plate lined with paper towel.
Heat 1 teaspoon remaining oil in same pan over medium-high heat. Cook capsicum, mushrooms, garlic and chilli, stirring, for 3–4 minutes or until softened. Transfer to a plate.
Heat remaining oil in same pan over medium-high heat. Add kale and cook, covered, stirring occasionally, for 6–8 minutes, adding 1½ tablespoons (30ml) water halfway through cooking, or until tender.
Return bacon and vegetables to pan with rind and juice. Season with salt and pepper and toss until combined. Serve.