Spaghetti with greens, vegetables and tomatoes
Recipe posted on iherb.com via The Iron You blog (photo courtesy of The Iron You)
Serves: 4
Ingredients
10 oz whole wheat spaghetti
1 lb spinach and kale mixture
1 zucchini, quartered
8-10 white mushrooms, quartered
1 can diced tomatoes
1 garlic clove, more to taste
1 Tbs red pepper flakes
1 Tbs oregano
1 Tbs basil
4 Tbs. olive oil
grated Parmesan cheese (optional)
Instructions
Thoroughly wash the spinach and kale. Trim the larger stems and roughly chop the leaves.
Bring a large pot of water to a boil. Drop the chopped spinach and kale and boil for 4 to 5 minutes. Fish them out with a slotted spoon, keeping the water in the pot for the pasta.
In a large skillet heat 3 tablespoons of the olive oil and garlic. Saute’ for 2 minutes until everything is fragrant. Stir in the greens and saute’ for 30 seconds. Add the can of diced tomatoes and herbs. Bring to a heat. Remove from burner.
Cook the spaghetti al dente. Drain in a colander, reserving some of the cooking water.
Add pasta to the skillet and saute’ over high heat for about 1 minute, until all the flavors combine. Add a couple of tablespoons of the reserved cooking water, if the pasta looks dry.
Serve immediately, sprinkled with a drizzle of olive oil and grated Parmesan cheese (optional).
Enjoy!