Pasta and Sautéed Greens

pasta & sauteed greens

Serves 2

  • 1-1/2 cups whole wheat penne or rotini pasta
  • 5 leaves collard greens, torn into bite size pieces
  • 1-1/2 tbsp extra virgin olive oil
  • 4 cups packed baby spinach and baby kale
  • 4 medium to large cloves garlic, minced
  • 1 tsp onion powder
  • Generous amount of freshly ground sea salt and pepper
  • 1 cup canned chickpeas, rinsed or 1 cup cooked chickpeas
  • 1/4 to 1/3 rounded cup nutritional yeast

In a large soup pot, bring water to a boil and cook pasta according to package directions.  Drain and set aside.  While the pasta is cooking, steam the collard greens until wilted, about 5 to 7 minutes.  Return the soup pot to the stove, add the olive oil and heat on medium-low.  Add the wilted collard greens along with the baby spinach/ kale, garlic, onion powder, salt and pepper.  Cook, stirring frequently.  When most of the greens are beginning to be wilted, add the reserved pasta, chickpeas and nutritional yeast, stirring until combined and heated through.  Add an extra drizzle of olive oil if needed, taste and adjust seasonings.  Serve immediately.





About dosedependent

Hello! I'm passionate about my faith in Jesus Christ, eating a whole-foods, plant-based diet and living life with my family in northern Manitoba.
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