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Main dishes

Pasta with Wilted Greens and Crumbles

Pasta with Wilted Greens and Crumbles recipe
photo by:kraft
This Pasta with Wilted Greens and Crumbles will make you wonder why you don't wilt more greens in your cooking. It looks great, and it's easy to do.
time
prep:
5 min
total:
20 min
servings
total:
8 servings
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What You Need

1
pkg.  (12 oz.) frozen BOCA Veggie Ground Crumbles
1
pkg.  (16 oz.) fusilli pasta
2
pkg.  (5 oz. each) mixed baby salad greens
2
Tbsp.  olive oil
1
Tbsp.  tamari
1/4
tsp.  garlic powder
1
can   (14.5 oz.) diced tomatoes, undrained
1
tsp.  freshly ground black pepper

Make It

HEAT crumbles as directed on package.

MEANWHILE, cook pasta in large saucepan as directed on package; drain. Return pasta to pan. Add greens, oil, tamari and garlic powder; stir just until greens start to wilt.

STIR in crumbles and tomatoes; sprinkle with pepper.

Kraft Kitchens Tips

Variation
Prepare as directed, using gemelli pasta and/or substituting baby spinach for the salad greens.
Special Extra
For a touch of heat, add 1/4 tsp. crushed red pepper to the drained cooked pasta with the greens, oil and sauce.
Special Extra
Rinse 1 can (15 oz.) cannellini beans. Add to the cooked pasta mixture with the crumbles and tomatoes.
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