Whole Wheat Fusilli with Three Greens and Cherry Tomatoes
We started getting the “medium box” from Colorado Door to Door Organics. This is the only second week of the weekly delivery service, but we’re already loving the great vegetables and fruits. Despite the ability to make up to three substitutions ahead of time, we still end up with some interesting items. One such item was carrots with green tops. Although I was about to chop them off and toss them, my mom looked up that they are fully edible. Thus was this recipe born, along with two other greens in this week’s box—kale and spinach.
- Boil 4-5 servings of whole wheat fusilli pasta
- Sautée sliced onions and cloves of garlic in a bit of EVOO.
- Add halved cherry tomatoes (about a pint).
- Add a can of great northern beans.
- Add a chopped bunch of spinach.
- Add a chopped bunch of kale.
- Add a chopped bunch of carrot tops.
- Season with salt and pepper.
- Add some splashes of lemon juice.
- Mix in the cooked pasta.
- Grate some pecorino romano on top.
- Enjoy!
