Vegan Aglio e Olio Pasta - ZardyPlants

Ingredients

• 16 ounces pasta of choice (we used bucatini) (use gluten-free pasta if needed)
• 1 + ½ cups reserved pasta water (see note 1)
• ⅓ cup good quality extra virgin olive oil
• 6-8 cloves garlic, peeled and thinly sliced (use less if you like)
• ¼ teaspoon red pepper flakes, to taste
• 1 cup fresh parsley leaves, finely chopped
• 1 bunch lacinato (dino) kale, stems removed, chopped in bite size pieces, optional (see note 2)
• 1 + ¼ cups castelvetrano olives, sliced, optional (see note 3)
• 2 - 3 tablespoons vegan butter or extra virgin olive oil
• 1 teaspoon lemon zest, optional
• 2-3 tablespoons fresh squeezed lemon juice, optional (see note 4)
• 1 cup basil leaves, chiffonade or chopped
• ⅓ cup grated vegan parmesan cheese, optional (see note 5)