Nothing But Greens Pasta

With the rise in consciousness, health consumers have been obsessed with the consumption of greens. Green juice. Kale salads. Whatever greenery it may be, consuming greens is vital for one's health. Ironically greens are the color of the earth. From leaves to grass, nature is beautiful and fueled by the power of greenery. 

Greens are the King of Alkalization. Dark leafy greens are packed with nutrients that aide heart health, fight diabetes, fuels the body with folate and helps the aging process. Ancients have long known about the power of greens. It is amazing that the French eat a high fat (meat, cheese and wine) diet, but they also eat a lot of wild greens like mustard leaves. Combined with daily movement for commuting, they are healthy and mentally sound. 

I actually made this recipe last spring during tulip season. I love tulips. They are an integral part of Washington's land and culture. Who doesn't love flowers? These purple flowers entered my life, which inspired my creativity for this recipe. I used purple onions not only for flavor but as a symbol to the purple tulip. Stalks of greenery with bulbs of purple petals, the onion is a bulb.

And each time we peel back the onion layers, we get to the core of our emotions, problems and psyche. I believe in balance. So many people are obsessed with eating raw greens, which is beneficial to one's health. However, cooked vegetables are also important and is easier on the digestive system.

​Enjoy!

Nothing But Greens Pasta
Cook Time: 20 minutes

Ingredients:
1/2 package of uncooked noodles
1-2 tbsp olive oil
2 garlic cloves, minced
1/2 red onion, chopped
1 cup leeks, chopped
1 bundle kale, chopped
1 bundle rainbow chard, chopped
1 small zucchini, chopped
1/2 cup fresh basil, chopped
2 pinches Italian seasoning
salt + pepper to taste
optional: lemon juice to taste

Directions:
Cook noodles according to package directions. 

In pan, sautéed the onion and garlic in olive oil for 2-3 minutes. Add the leeks and zucchini and cook for 3-5 minutes. Add the remaining ingredients and cook until the chard and kale is edible and soft. Add additional olive oil as needed to keep the vegetables from burning. 

Once the noodles are finished, add some olive oil and additional salt + pepper as needed. Mix the vegetables and noodles together, or serve the noodles and top with the vegetables. Add the optional lemon juice.

Check out our other pasta recipes! Save all MBSF recipes to your Yummly recipe box!  

Vegan Mac n Cheese

Vegan Creamy Mushroom + Kale Pasta

Mediterranean Pasta

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