Ingredients 1 bunch kale, stems removed and leaves shredded (4 cups) 12 oz. Turkey pepperoni slices chopped 1 medium red onion thinly sliced 1/2 package whole grain spaghetti 3 garlic cloves minced 3 tablespoons olive oil 1 teaspoon red pepper flakes 1 tablespoon lemon pepper 1/2 teaspoon sea salt 1 pint grape tomatoes cut in halved 1/4 cup cranberries 1/4 cup pecans Cook pasta according to directions, drain leaving 1/2 cup of cooking water in pot, set aside. In skillet, heat olive oil over medium heat, add garlic, pepperoni and onion, saute for 3-5 mins. Add kale, red peppers, lemon pepper and salt, stir occasionally until tender. Add tomato, saute mixture until tender. Combine mixture to pasta with 1/2 cup of pasta water, toss well, and serve immediately. Garnish with shredded Parmesan or mozzarella cheese Enjoy!