Take Back the Kitchen with Alma Schneider
Sometimes we may think too much about dinner. If we just look in our fridge and pantry, we may have enough ingredients to put together a quick, simple and healthy meal in minutes. Try this one for a last minute dinner or lunch.
Collards with Pasta and Pistachios:
1/2 cup washed, chopped and sauteed collards (or any other leafy green you may have in the house like Kale or spinach)
1 1/2 cups cooked whole wheat pasta
1 TBS whole or part skim ricotta
1 TBS pistachios
drizzle olive oil
salt, pepper, crushed red pepper
Wash and sautee the collard greens and set aside.
Boil pasta until tender
Mix pasta and collard greens , top with a TBS ricotta, the pistachios , a drizzle of olive oil and some salt, pepper and crushed red pepper to taste. Yum!
For more great recipes, visit Alma at Take Back the Kitchen.