Pennette with Kale and Feta

Ingredients

• Kosher salt and freshly ground pepper, to taste
• 12 oz. (375 g) pennette
• 6 Tbs. (3 fl. oz./90 ml) olive oil
• 1 red onion, halved and sliced
• 3 garlic cloves, minced
• 2 bunches kale, tough stems and ribs removed, leaves chopped
• 1 cup (8 fl. oz./250 ml) low-sodium vegetable broth
• 5 oz. (155 g) feta cheese, crumbled (about 1 cup)
• Grated zest of 1 lemon

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