Wash and dry all produce. Bring a large pot of salted water to a boil. Remove large ribs and stems from kale; tear or chop leaves into 1-inch pieces. Halve tomatoes lengthwise. Mince or grate garlic. Zest 1 tsp zest from lemon, then cut into quarters.

Once water boils, add tortelloni to pot. Cook, stirring occasionally, until tender, 3-5 minutes. Reserve 1/2 cup cooking water, then drain.

After draining tortelloni, heat a large drizzle of olive oil in same pot over medium-high heat. Add kale and cook, tossing, until tender, 3-4 minutes (TIP: Add a splash of water if leaves won’t soften.) Season with salt and pepper.

Add tomatoes, garlic, and chili flakes to pot with kale. (TIP: Add the chili flakes to taste—start with a pinch and go up from there). Cook, tossing, until fragrant, 1-2 minutes. Season with salt and pepper.

Add tortelloni, 2 TBSP reserved cooking water, and 2 TBSP butter to pot with veggies and toss to combine. Stir in a squeeze or two of lemon. Season with salt and pepper.

Divide pasta between bowls. Sprinkle with Parmesan, lemon zest, and any remaining chili flakes, to taste. Serve with remaining lemon quarters for squeezing over.