Go green with three superfood veggies--collard greens, asparagus, and peas. It's delicious as a meat-free meal, but if you like, add some ham for extra flavor and protein.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Trim center veins from collard greens. Roll up leaves; cut into 1/2-inch ribbons.

  • In a Dutch oven, cook pasta according to package directions; in last 3 minutes, add collard greens, asparagus, and peas. Reserve 1 cup cooking water, then drain.

  • In the empty pot, bring cream to a boil over medium heat. Reduce heat and simmer, stirring often, until slightly thickened, about 5 minutes. Stir in lemon zest and crushed red pepper, followed by the pasta and vegetables, Parmesan, and (if desired) ham. Heat through, adding some reserved cooking water to loosen as needed. Season with salt.

Nutrition Facts

510 calories; 27 g total fat; 16 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 82 mg cholesterol; 479 mg sodium. 273 mg potassium; 50 g carbohydrates; 4 g fiber; 5 g sugar; 18 g protein; 1 g trans fatty acid; 2203 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 145 mcg folate; 0 mcg vitamin b12; 250 mg calcium; 3 mg iron;