Bring a large pot of salted water to a boil. Add the dried penne pasta and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain the rest and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced shallot and sauté for about 2-3 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Add the butter to the skillet, stirring until melted. Then, toss in the chopped sun-dried tomatoes and sauté for 2-3 minutes, allowing their flavors to infuse the butter. If you’re using red pepper flakes, now is the time to sprinkle them in.
Stir in the chopped Tuscan kale and cook for about 4-5 minutes, until it’s wilted and tender.
Now, add the cooked penne pasta to the skillet. Squeeze the fresh lemon juice over the top and toss everything together. If the pasta seems dry, gradually add some of the reserved pasta water until you reach your desired consistency.
Finally, remove the skillet from heat and mix in the grated parmesan cheese. Toss until everything is well combined and the cheese has melted into the sauce, creating a creamy texture.
