P1100026.JPG 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.