Leafy Greens and ‘Ricotta’ Rigatoni

Leafy greens are my most craved for vegetable, packed with nutrients, loaded with flavor, and ultra-versatile in the kitchen. Featuring a medley of leafy greens, this vegan Italian recipe is a fun dish to serve for Valentine’s Day or any occasion when you’re craving Italian flair.
Leafy greens are my most craved for vegetable, packed with nutrients, loaded with flavor, and ultra-versatile in the kitchen. Featuring a medley of leafy greens, this vegan Italian recipe is a fun dish to serve for Valentine’s Day or any occasion when you’re craving Italian flair.

Leafy Greens and ‘Ricotta’ Rigatoni

Serves 4

Ingredients:

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• 8 ounces rigatoni

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• 2 tablespoons olive oil

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• 1 bunch dino kale, ribs and stems removed, leaves chopped

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• 2 cups spinach or arugula

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• 3 garlic cloves, thinly sliced

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• Salt and freshly ground black pepper

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• 1/4 cup fresh basil leaves, chopped

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• 1 cup Tofutti Better Than Ricotta

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• 2 cups marinara sauce

Directions:

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1. Cook pasta in a large pot of salted boiling water according to package directions to al dente.

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2. Meanwhile, heat oil in a large skillet over medium heat. Add kale and spinach or arugula, and cook, stirring often, until greens wilt.

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3. Stir in garlic and cook, stirring, for 1 minute or until garlic is fragrant.

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4. Add basil, ricotta, and tomato sauce, stirring to combine. Bring to a simmer, stirring occasionally, until ricotta is well-incorporated. Season with salt and pepper.

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5. Drain pasta in a colander and transfer to tomato sauce, tossing to coat. Serve immediately.

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