Chop the rosemary into a small pile and tie off in a cheesecloth bag. Add rosemary "tea" bag to a large pot of salted water and bring to a boil. Cook pasta until tender but still firm to the bite, stirring occasionally, about 8 minutes. About 1/2 way through add kale ribbons. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest. recipe adapted from food network.com