Ingredients:
Oraganic GF Penne Rigate - 12 oz packet (I used bionaturae's)
Sliced Mushrooms - 2 cups (I used baby portabella)
Sliced Peppers - 1 cup
Onion - 1 (diced)
Tomatoes - 1 (diced)
Collard Greens - 5 large leaves chopped
Baby Spinach - 2 cups
Organic Marinara Sauce - 1/2 cup to a cup
Himalayan Salt to taste
Cayenne Pepper per your taste
Nutmeg - 1/4th tsp
Olive oil - 2 tsp
Garlic - 5 cloves (crushed)
Enough water to cook pasta
Preparation:
- Boil enough water and salt in a stockpot. When the water is boiling, add penne rigate and keep stirring just so that the pasta doesn't stick together (remember, this is gluten-free pasta). It takes about 10-12 minutes to cook this gluten-free pasta al dente.
- In another stove, heat the oil in a saucepan and add onions. When the onions start sweating, add mushrooms, peppers and tomatoes. Give it a stir. Then, add nutmeg, salt and pepper. Allow these veggies to cook for 2-3 minutes while stirring constantly. Next, add chopped collard greens and spinach. Turn off the heat and allow the greens to settle down with the other veggies.
- Finally, add garlic and marinara sauce. Set this aside.
- When the pasta is well done, drain and add the prepared sauce to the pasta right away. Enjoy!
Serves: 5 (comfortably)
