Have a lot of greens on hand and don't know what to do with them? Try this out! I love this dish using quinoa pasta and four different kinds of dark leafy greens. It may seem like a lot of greens, but they cook down quickly. A little spicy with some crushed red pepper and a little sweet with added diced tomatoes.
4 cups quinoa pasta, Ancient Harvest makes a lot of great versions
3 leeks, chopped
2 cups mushrooms, sliced
2-3 garlic cloves, minced
3 leaves swiss chard, chopped
greens from 2 beets, chopped
2 cups spinach, chopped
1 cup fresh basil, choppped
1 28oz can diced tomatoes
red pepper flakes - optional
Cook the Pasta
Cook the pasta in a large pot of boiling water.
In another large pot on your stove, saute the leeks, garlic, and mushrooms together in about 1 cup of water. Add in the canned tomatoes after about 5 minutes and cook for another 10 minutes.
Once the pasta is done, drain and rinse under cool water.
Add the remaining greens to the large pot with leeks, garlic, mushrooms, and tomatoes and stir for about a minute. Drop in the pasta and toss to mix.
Top with spicy red pepper flakes if you'd like and enjoy!