Happy Tuesday to ya! It’s an odd week with Wednesday off for July fourth, but on the bright side, you can think of it as two mini workweeks! Perhaps, after this, Wednesdays won’t just be known for hump day, but an earned luxurious day off!
It always takes something tiny to change a perspective, just like this lemon collard green pasta. It’s simple but doesn’t have to be boring. With the right recipe, lemon collard green and pasta can be your new secret weapons. This recipe came about when I had some left over collard greens, one lemon and half a package of whole wheat pasta in the pantry.
This will be one of the easiest pasta that you’ve ever made. Pasta, lemon zest, collard greens and DONE!
This dish can be done in a matter of minutes; now you have to take relaxing bath on a Wednesday afternoon!
I have a few favorite things about this recipe:
- It’s versatile – don’t have pasta in the pantry? Use ravioli, rice noodles, or even zucchini noodles if you are in the mood.
- It’s adaptable – add any protein of your choice: grilled chicken, canned tuna, or grilled salmon. Or serve as it is like me, even though I’m not vegan. (Hi Kevin!!!)
Coming home to an empty fridge is no fun, but at least we’ve gotten fancy pasta for dinner, right?
Lemon Collard Green Pasta
A simple, healthy pasta with sauté’ collard green and a hint of lemon zest. Simple, vegan and delicious.
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1/2 yellow onion (diced)
- 8 oz whole grain spaghetti
- 10 oz collard greens (stemmed removed & thinly sliced)
- 1/2 teaspoon crushed red pepper
- zest of one lemon
- salt to taste
- lemon juice for topping
- grated parmesan cheese for topping
Cook pasta according to package instruction. Drain and drizzles with a few teaspoons of olive oil to prevent from sticking.
Heat olive oil in a large skillet over medium heat. Add garlic and onion, red pepper flakes cook until fragrant, about a minute. Add collar green and cook, until tender, about 5 minutes. Sprinkle with salt, to taste. Remove from heat and toss in lemon zest and a large squeeze of lemon juice.
Add pasta to skillet, toss to coat. If it seems dry, add a little more olive oil. Serve immediately with parmesan cheese, if desired. Enjoy
Recipe adapted from Martha Stewart