Mediterranean Fusilli

5.0 (1 reviews)

2 cloves garlic, crushed
3-4 Tbsp. olive oil
1 large bunch of greens, blanched and chopped
1/2 cup kalamata olives, sliced in half
1/4 cup sun-dried tomatoes, diced
1/2 cup artichoke hearts
1 lb. fusilli pasta, cooked and drained
Nutritional yeast, to taste
Salt and pepper, to taste
Freshly chopped parsley for garnish

• Sauté the garlic in the olive oil until fragrant.
• Stir in the greens, olives, sun-dried tomatoes, and artichokes. Toss with the pasta and season with the nutritional yeast, salt, and pepper. Garnish with the parsley.

Makes 4 servings

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 Ingrid E. Newkirk

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