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Pasta with Wilted Greens and Crumbles
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Pasta with Wilted Greens and Crumbles

20 Minutes
5 Min Prep
20 Min Cook
Healthy Living
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.
What You Need
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8 servings
Original recipe yields 8 servings
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
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Let's Make It
1
Heat crumbles as directed on package.
2
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.
3
Stir in crumbles and tomatoes; sprinkle with pepper.
Kitchen 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.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 0mg
Sodium 380mg
17%
Total Carbohydrates 50g
18%
Dietary Fibers 6g
21%
Sugars 4g
8%
Protein 18g
36%
Vitamin A
35%
Vitamin C
15%
Calcium
10%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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