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Post-Thanksgiving, the need for greens and some lighter fare is dire. OK, so maybe this dish isn't totally light considering we're using pasta, but it's made with quinoa, so it definitely feels at least a little lighter. Plus, did you read the part about the greens?
Here, in an unconventional method for cooking pasta once again, we cook both the greens and the pasta in the same skillet. At the same time. Yes, that's correct. And you know what? It's really easy and delicious.
Now, when it comes to this dish, I'm a fan of cutting the pecorino into little cubes so that it can nestle in between the pasta, maybe finding its way inside the penne, so that there might be a little surprise in every other bite. In addition, I'm also a fan of a hefty grating on top as well. I think I've successfully taken away any hopes that this recipe can be posted as healthy. Well, if you scratch the excess cheese, then it's honestly not so bad for you.
Feel free to use spelt, farro or other alternative grains instead of quinoa or use regular old pasta if you wish. A topping of toasted pine nuts might not be so bad either. And, if you want additional protein, chicken would go well with this dish.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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