We’re all about bulking up pasta with vegetables:
I love pasta dinners, but I don’t love the overly full feeling a big bowl of noodles can leave you with. So when I cook pasta, I often use half the standard serving size and bulk up the dish with other satisfying and craveable ingredients, like leafy greens or filling protein.Not only does this yield a healthier dish, but it's a truly delicious way to get dinner on the table for you and your family in 45 minutes or less.
For a Greek-inspired pasta dinner, I add white wine, fresh oregano, and crushed red chile flakes to those caramelized tomatoes, then add the tomato juices back to the pot to form a sauce that I can wilt a whole bunch of curly kale into. Then I finish cooking the pasta shells in the sauce and add shrimp. To serve, each brothy bowl gets topped with crumbled feta and a drizzle of olive oil.
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