And just as I suspected, the pasta had the same texture and feel as any other pasta, it tasted great and didn’t leave me feeling bloated or too full. I’ve also been more conscious of serving size with pasta because I know I tend to over eat…how can you not? Pasta is all about the sauce and so am I.
Ironically, this recipe is almost sauceless but it’s loaded with veggies.
Here’s what you’ll need:
- 1 cup of uncooked pasta
- A handful of green beans cut in half lengthwise
- 2 stalks of fresh collard greens, with large part of stem removed and cut in strips
- 4 white mushrooms, sliced
- a few slices of onion cut into large pieces
- 2 cloves garlic
- 1/4 cup white wine
- 1/2 tomato chopped into large pieces
- salt and pepper
- red pepper flakes
- Add pasta to boiling water and cook 7-9 minutes, until al dente
- Heat some oil in a pan and saute the green beans and onion for a few minutes, then add the garlic, red pepper flakes, salt and pepper, and collard greens
- Add the white wine, and saute for a few more minutes then push everything to one half of the pan
- Place mushrooms on the other half of the pan
- Saute until mushrooms brown, then mix all together and add tomato and more pepper. I also added cumin, garlic and onion powder
- Add drained pasta, mix together, and let saute for one minute
This recipe serves 2 people. Enjoy with a Red Burgundy or Erath Pinot Noir from Oregon.