Macaroni with Greens, Lemon, and Parmesan

2 cups (dry) Dreamfields Low-Carb Macaroni or whole wheat macaroni

1 tsp. salt for pasta cooking water

1 bunch greens such as kale, collards, mustard greens, or swiss chard (I used 8 oz. Ready-to-use Organic Mixed Baby Kale)

1 tsp. minced garlic

zest from 2 lemons

1 T lemon juice (I would freeze the extra juice to use later)

2 T olive oil

½ cup grated Parmesan cheese, plus more for serving

Directions at kalynskitchen.com

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