• Bring a pot of water to a boil over high heat. Cook pasta per package directions. Once pasta is cooked, reserve ½ cup of the pasta water and drain.
• Meanwhile, prepare vegetables: mince or slice the garlic, halve the tomatoes, chop the kale (remove the tough center stem if preferred), chop the artichoke hearts into bite-sized pieces, and slice the olives.
• Heat olive oil in a skillet over medium heat. Add minced or sliced garlic and cook while stirring until fragrant and the garlic turns barely golden in color, about 30-45 seconds. 
• Then add the tomatoes, kale, and ¼ cup of the reserved pasta water and cook for 3-4 minutes until the tomatoes begin to break down and the kale starts to wilt. 
• Add the artichoke hearts, sliced olives, and drained pasta. Toss to combine. Season with salt, pepper, lemon juice, and optionally red pepper flakes to taste. If the pasta appears too dry, add some of the reserved pasta water to loosen it up. 
• Remove from the heat and garnish with the chopped parsley. Give it one last toss before serving.

Variation:

• Substitutions: Feel free to use your favorite vegetables in this recipe in place of or in addition to the kale.
• Make it cheesy: Add a sprinkle of nutritional yeast before serving for a cheesier flavor.
• Lower calorie: Use artichoke hearts canned in water instead of those canned in oil.
• Higher Protein: Add 1 to 2 cups of cannellini beans or chickpeas * Note that this will increase protein and potassium