Cook the pasta in salted boiling water as per packet instructions till al dente. Drain (reserve ½ cup liquid) and keep aside.

Heat 1 tsp olive oil in a large pan and add the chopped bacon. Cook on medium heat for 4-5 minutes till the bacon pieces have turned golden and crisp. Transfer to a bowl.

In the same pan, add 2 tsp olive oil and add the garlic, chillies and capsicum. Cook for 30 seconds and then add the mushrooms. Cook over high heat for another 2-3 minutes till the mushrooms have softened. Transfer to the same bowl as the bacon.

Heat the remaining olive oil and add the kale. Season with salt and cook covered for 2-3 minutes on low heat. Then add ¼ cup water to the kale, mix and continue to cook covered for another 2-3 minutes or till the kale has become tender.

Increase heat and return the bacon and vegetables to the pan. Also add the lemon rind and juice; season with salt if necessary.

Add the cooked pasta, half of the reserved liquid and toss on high flame for a few seconds.

Serve warm