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Corn Pasta with Fresh Greens, Mushrooms & Red Bell Pepper

Corn Pasta with Fresh Greens, Mushrooms & Red Bell Pepper

Servings: 6-8



  • 2 cups corn elbow macaroni
  • 1/2 cup bottled Italian dressing
  • 2 tbs. olive oil
  • 2 tsp. freshly minced garlic
  • 2 (4 oz.) cans sliced mushrooms, drained
  • 1 red bell pepper; seeded and diced small
  • 1 (16 oz.) bag Glory Foods Fresh Mixed Greens (bagged)
  • Parmesan cheese for serving


Directions:

  1. Boil macaroni al dente (soft, but still firm to the bite). Drain and return to pot.
  2. Add Italian dressing to drained pasta, and stir to coat macaroni; set aside.
  3. Heat olive oil in a large (deep-sided) skillet. Add garlic and sauté for 1 minute.
  4. Stir in mushrooms and bell pepper, and continue to cook for an additional 4 minutes.
  5. Add Glory Foods Fresh Mixed Greens and keep turning with tongs until wilted.
  6. Transfer mixed greens mixture to the pasta and mix well to incorporate.
  7. Serve with grated Parmesan cheese on the side.

Recipe by Michaela Mercer Rosenthal, tangerineOthyme@yahoo.com



Notes: