The one with tonight's experiment

So that I have a record of what we did:

1 lb bowtie pasta

In the wok to start:

• 2/3 of a (big) red pepper
• 1 (big) bunch of kale, in 1" strips
• 1 can quartered artichoke hearts (in water)

added near the end:

• about 1/4 lb sun-dried tomatoes (not packed in oil)
• a small~ish container of kalamata olives

add it to the pasta, mix in

• juice and zest of 1 lemon
• capers
• some tbsps olive oil

top with

• freshly grated parmesan, a decent amount

Really good. We liked the way each of the elements stands on its own. That is, you can taste each, but they mostly work well together. Jill's favorite part: the sun-dried tomato. Then the cheese, then the red pepper. Mine: the artichokes with the capers.

It's already share-worthy. But next time:

• the kalamatas are a bit overpowering. Maybe slice, and press/drain
• use garlic, black pepper, a bit more oil, more cheese

That is all.