Ingredients

1 lb. fusilli pasta
3 Tbsp. extra virgin olive oil
2 cups green onions, chopped
3 Tbsp. garlic, minced
6 cups kale, chopped
2 cups cherry tomatoes
4  zucchini, cubed 
Salt and pepper
1-2 Tbsp. rosemary, chopped
8 oz. BelGioioso Mascarpone cheese
Almonds
1 cup BelGioioso All Natural Parmesan cheese, shaved

Directions

Cook pasta in salted water according to the package instructions. Drain in colander and set aside. 

Heat olive oil in a 12-14 inch skillet or sauté pan. Add onions and sauté until soft and glassy, but not brown, about 5 minutes. Add garlic and cook for another minute stirring constantly. Add kale and cook until it is soft but still bright green and textured, about 2 minutes. Add cherry tomatoes and zucchini, season with salt and pepper. Cook for an additional 1-2 minutes. Remove from heat.  

Place pasta in a large bowl, add Mascarpone and rosemary, stir well. Stir in the kale-tomato mixture. Top with almonds and shaved BelGioioso Parmesan cheese.