It’s been a while since I’ve had an ultimately satisfying pasta dish. My sicilian grandmother would be ashamed. It’s so easy to throw together and it tastes so wonderful. Boil some pasta, add some vegetables, spices/herbs and cheese, and bake until done. Pair it with a leafy green salad and you’ve got yourself a nutrient dense meal.
Baked Penne with Mustard Greens
1 lb whole wheat pasta (I used a mix of Penne and Rigatonni)
4 cups mustard greens, chopped
1/4 cup red onion, chopped
1 1/2 cups crushed tomatoes (canned or freshly chopped)
2 garlic cloves
1/2 cup fresh basil, chopped
1/2 cup mozzarella, shredded
salt and pepper to taste
Preheat oven to 375°.
Boil pasta in salted water until al dente. Drain, and add to deep baking dish.
Add to pasta all the veggies, garlic, basil and cheese. Toss to combine and bake for 20 minutes.
Broil the pasta for ~1 minute to elicit a slight browning of the cheese.
Mustard greens are a great winter green vegetable that have a nice mustardy bite to them. They are particularly a great source of Vitamin A, K and Folate (as are most dark leafy greens), and contain a slew of minerals necessary for proper nourishment.
Have you had your greens today?