I’ve been making a real effort to find creative and tasty ways to eat more greens. Smoothies only satisfy once a day, so it was time to get serious about incorporating more leafy greens into things other than a salad or juices.
Pasta is one of my favorite canvases. I took a look inside my pantry and refrigerator last night and went to work.
Get out a food processor, and put on a pot of water. This dish will satisfy served piping hot for dinner…or cold or room temp for lunch or a side dish.
2 Large clove garlic
4 c. Loosely packed fresh spinach
4 c. Loosely packed fresh kale, chopped
8 oz. (or 1/2 c.) cream cheese, softened
4 oz. (or 1/4 c.) goat cheese, softened
Salt and pepper to taste (1 t. Salt, 1/2 t. Pepper)
16 oz. Short pasta (like penne, rigatoni or rotini)
4 links chicken sausage (I used Parmesan Chicken Sausage from Fresh Thyme Farmers Market)
1/4 c. Grated Parmesean
1 tomato, sliced and 1 T. Chopped parsley (for garnish)
Bring a pot of water to a boil and cook pasta al dente. Heat a grill pan or frying pan and prepare the sausage until it’s browned on the outside and cooked through. Combine the rest of the ingredients (except for grated cheese, tomatoes and parsley) in a food processor or a blender, like a Vitamix. Blend until smooth, then taste to adjust seasoning. Drain pasta and reserve about a 1/2 cup of the pasta water to loosen the sauce later, if necessary. Slice the sausage into bite sized pieces. Transfer pasta to a serving bowl and add greens mixture and sliced sausage. Stir until until everything is combined. Top with tomatoes, grated cheese and parsley.
Serves four. If you’re using the new Vitamix Ascent, your should double the recipe for the volume minimum. Sauce will keep for about a week or your can freeze the extra.
I am always looking for better ways to eat, or drink, my greens. I’ve shared my newest secret…what are yours?