Easy Vegetarian Recipes: Pasta with Greens and Feta and a Nature’s Greens Contest!

This post about easy vegetarian recipes has been  sponsored by Nature’s Greens but all opinions expressed are my own.

Reducing our meat consumption is a good choice both for our heath and to help reduce our carbon footprint. However, just because we do not include meat in a meal does not mean we need to throw in artificial meat products. I am not a big fan of overly processed foods, whether they are vegetarian or not. While meat is a good source of iron and protein, it is easy to get these same nutrients all contained within easy vegetarian recipes. Dark green leafy vegetables like kale, spinach, and collard greens are all incredibly high in iron. Nuts and cheese are meat free alternatives for protein in your diet. When I received a selection of greens from Nature’s Greens to try out I thought I would help show you that easy vegetarian recipes can help you go  meatless, even if it is only for one or two nights a week!

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Easy Vegetarian Recipes with Kale

Nature’s Greens offers a complete line of triple-washed, ready-to-use greens such as kale, collard, mustard and turnip greens, along with greens blends. They are available in both one- and two-pound packages and produced by WP Rawl, a leading producer of fresh bulk and packaged greens based in Pelion, SC. They are available year-round at major retailers like Kroger, Save A Lot and Walmart. Right now, they are having a contest to see who can get the most creative with their Nature’s Greens recipes! Here is some more info:

Show Us Your Heritage Contest:

What:  Find or create a recipe using Nature’s Greens cooking greens

When: Contest ends 12/1/13

  

Pasta with Greens and Feta

Yield: 6

Pasta with Greens and Feta and a Nature's Greens Contest!

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One of the easiest vegetarian recipes you will find! Fresh greens, tangy feta and very easy to make!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 6 TBSP olive oil
• 5 cloves garlic, minced
• 6 ounces fresh greens, coarsely chopped (I used Kale)
• 1/4 cup white wine
• 3 TBSP lemon juice
• 1 pound pasta
• 1/2 cup shredded Parmesan
• 1/2 cup Feta cheese (divided)
• salt and pepper to taste

Instructions

2. Cook pasta according to package directions. Drain.
3. In a large saute pan, heat olive oil over medium heat. Add minced garlic and saute 2 to 3 minutes
4. Place the kale in the saute pan (it will take up a lot of space but will cook down quickly)
5. Add wine and lemon juice. Cover and cook 1 to 2 minutes just until the greens start to wilt but retain their bright color.
6. In a large bowl place the pasta, 1/2 cup Parmesan, 1/4 cup of the Feta cheese, salt and pepper, and the greens mixture.
7. Toss to mix and serve immediately. Top with remaining Feta right before serving.

Diane Hoffmaster

Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy.  She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.