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

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Brie Passano

Recipe Summary

hands-on:
25 mins
total:
45 mins
Servings:
6
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; fat 27g; cholesterol 82mg; saturated fat 16g; carbohydrates 50g; mono fat 7g; poly fat 2g; trans fatty acid 1g; insoluble fiber 4g; sugars 5g; protein 18g; vitamin a 2203.3IU; vitamin c 13.5mg; thiamin 0.5mg; riboflavin 0.4mg; niacin equivalents 3.6mg; vitamin b6 0.2mg; folate 145mcg; vitamin b12 0.3mcg; sodium 479mg; potassium 273mg; calcium 250mg; iron 2.9mg.
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Reviews

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