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Pasta with Wilted Greens and Crumbles

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Pasta with Wilted Greens and Crumbles recipe
photo by:
kraft
time
prep:
5 min
total:
20 min
servings
total:
8 servings
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What You Need

1
pkg. (12 oz.) frozen BOCA 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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