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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 226.4
  • Total Fat: 10.6 g
  • Cholesterol: 5.2 mg
  • Sodium: 458.5 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 5.0 g
  • Protein: 6.5 g

View full nutritional breakdown of Pasta with Greens calories by ingredient
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Pasta with Greens

Submitted by: TRICIAN13

Introduction

A great way to get more "greens" in your diet. Use any kind or combination of greens (fresh or frozen) and any kind of whole wheat pasta (long ones like spaghetti, fettucine, etc. broken into 2-3" pieces). You can also add other veggies (diced carrots, onions, celery, zucchini, etc. , sliced mushrooms, etc.). Also, try with a sprinkle of balsamic vinegar. A great way to get more "greens" in your diet. Use any kind or combination of greens (fresh or frozen) and any kind of whole wheat pasta (long ones like spaghetti, fettucine, etc. broken into 2-3" pieces). You can also add other veggies (diced carrots, onions, celery, zucchini, etc. , sliced mushrooms, etc.). Also, try with a sprinkle of balsamic vinegar.
Number of Servings: 6

Ingredients

    3 Tbsp. Exta Virgin Olive Oil (EVOO)
    3 cloves Garlic, minced
    16 oz. Chopped Collard Greens, frozen
    8 oz dry whole wheat pasta
    2 c. chicken or vegetable broth, non-fat, low sodium
    1/8 tsp. sea salt
    1/8 tsp. black pepper
    3 Tbsp. Parmesan Cheese, grated, reduced fat, low-sodium

Directions

In a large skillet over medium-high heat, heat EVOO. Cook garlic until just starting to brown (@ 1-2 mins.). Stir in greens, pasta and broth. Cover, cook over medium-low heat for about 10-12 minutes. If too dry, add a little more water or broth. When greens and pasta are tender, uncover and cook until moisture evaporates. Stir in salt and pepper. Sprinkle with Parmesan cheese and toss lightly.

NOTE: Can also add grape or halved cherry tomatoes when tossing with the Parmesan cheese.

Serve with grilled chicken breast.

Makes 6 2/3-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user TRICIAN13.






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