Preheat the oven to 400 degrees F.  

Roast the mushrooms: 

Wipe clean and remove the stems from the mushrooms Cut the mushrooms in half. (Cook’s note: You can also just tear the mushrooms roughly in half – it is kind of fun to see what shapes you get when you tear them.) Divide them amongst two rimmed baking sheets in order to hold the mushrooms in a single layer.  Divide the cloves of garlic, lemon zest, and rosemary sprigs amongst the two sheets (1/2 on each sheet).  Sprinkle each sheet with ¼ teaspoon salt and a few grinds of black pepper. Toss the mushrooms on each sheet with 2 to 3 tablespoons olive oil.  

Transfer to the oven and roast for 15-20 minutes, stirring occasionally. Halfway through cooking, move the upper baking sheet to the bottom and vice versa. Roast until browned. Watch closely. 

Prepare the pasta:

Meanwhile, bring a large pot of salted water to a boil. 

Clean the kale by stripping the leaves from the stems. Pile the kale leaves on top of each other and slice very thinly crosswise. 

Once the pasta water boils, toss in the pasta and cook according to the package directions until almost al dente (stopping about 1-2 mins of recommend time will allow the pasta to meld with the mushrooms without being overcooked). Reserve a few cups of the pasta cooking water. Drain the pasta.

In the same pot in which the pasta was cooked, melt the butter and 1 tablespoon olive oil over medium heat. Toss in the kale and cook until wilted. Add in the roasted mushrooms and stir until incorporated.  Toss in the drained pasta. Add in 1 cup of the reserved pasta cooking water.  Stir and allow everything to simmer together for a few minutes.  If too dry, add in more of the reserved cooking water. 

Remove from the heat. Stir in the parmesan and parsley.  Serve sprinkling with additional parmesan and parsley.  Enjoy!