A bow-tie or corkscrew pasta salad or pasta entree recipe (depending on if you prefer it hot or cold - up to you!) made with mushrooms and collard greens. Perfect for healthy vegetarian or vegan picnics. Swiss chard may also be used in place of the collard greens, if you prefer.
Ingredients:
- 2 tsp olive oil
- 8 oz. sliced mushrooms
- 3 cloves garlic, minced
- 2 1/2 cups cooked collards, chopped and stems removed
- 1 tsp fresh parsley, minced
- 1 1/2 tsp fresh basil, minced or chiffonade
- 1/2 tsp oregano
- Salt and pepper, to taste
- 2 14-oz cans Italian-style diced tomatoes (do not drain)
- 1 lb. bow-tie or corkscrew pasta, cooked and drained
- Parmesan or vegan parmesan cheese to garnish (optional)
Preparation:
In a large sautee pan, heat the garlic and mushrooms in olive oil. Allow to cook over medium heat until mushrooms are soft, stirring frequently (about 3 minutes).
Add the collards, parsley, basil, oregano, salt and pepper, stirring to combine spices and coat collards well, then add undrained tomatoes.
Heat for another 8-10 minutes, until collards are tender.
Combine with cooked pasta, and top with a sprinkle of Parmesan cheese or vegan Parmesan substitute.
This collard greens and pasta dish makes 8 servings, so invite your friends over to share this delicious vegetarian meal.
