1/2 pound asapargus, rinsed and cut into 1-inch pieces
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1/2 teaspoon chili flakes
1 bunch kale, stems removed and cut into strips
3 tablespoons oil-packed sundried tomatoes, chopped
8 ounces bowtie pasta
1/4 cup freshly grated parmesan cheese
Fresh ground pepper
Salt
Enjoy!