We always like trying new recipes in the Real Food Real Kitchens kitchen. This recipe for tri-color rotini pasta with greens was one we made when we needed and quick lunch and needed to use up some leftovers in the kitchen. While it's not a traditional family dish of ours, it's a simple and fast recipe that was able to feed the entire office for pennies. Did we mention it was delicious too!?
1 12oz box tri-color rotini pasta
3 cloves garlic chopped
1/4 small red onion sliced
1 lb. mixed greens (we had a bag of pre-mixed greens we needed to use up that included: kale, collards, and mustard greens.)
4 tbsp olive oil
1 tsp dried parsley
salt & pepper to taste
*optional: crumbled gorgonzola cheese, black olives.
Cook and strain pasta as instructed on box.
Heat olive oil in a large pan on medium heat.
Add garlic and cook until slightly brown.
Add red onion and cook until translucent.
Add greens last and toss. Cook until greens become soft but not mushy. If adding black olives, now would be the time too.
Serve in a large bowl. Add dried parsley and toss well. Add salt and pepper to taste.
*Optional: add crumbled gorgonzola cheese on to each individual serving.