Toss together the breadcrumbs, parsley, and lemon zest in a small bowl and set aside.
Boil the noodles according to package directions and when there is 1 minute left add the kale to the water to cook. Drain and set aside.
Meanwhile, melt the butter in a large skillet over medium heat. Stir in about 2/3 of the cream until well combined with the butter and the sauce begins to thicken. Stir in the cooked noodles and kale, the rest of the cream, and the parmesan cheese.
Continue to stir until the sauce thickens to the consistency of Alfredo sauce, season with salt and pepper, and transfer to a serving platter. Top with the breadcrumb mixture, sliced cherry tomatoes, and extra parmesan, and serve.
The recommended Grand'Mere pasta contains eggs, so please note this if you are allergic.