Collard Pasta

My happiness is linked to the things that I like, plain and simple.  Firstly, I like collards raw but I also liked them cooked.  Secondly, I like simple and fresh dishes from time to time. They showcase the flavor of the food in its purity which means just a hint of seasoning to accent the already wonderful flavor of the vegetables.  Random note: My friends in high school would constantly make fun of my accent when I pronounced this word.  I guess that's what happens when you try to pronounce words correctly.  Such is my sass and such is life.  :)  Thirdly, I love whole wheat pasta.  It's nutty and textured which pretty much characterizes most of the foods I love.  I don't eat it all the time but when I do, it's pure love.  So what do I get when I combine all three loves?  A happy meal!..................haha............you gotta embrace the inner cornball sometimes!  

Let's do this:

1 tomato

1/2 onion

3-4 collard leaves

1-2 rosemary twigs

4-5 garlic cloves

1/4 sweet red bell pepper

1 tbsp olive oil

1-2 tbsp garlic powder

1/4 cup of water

1 tsp each salt and pepper

cooked whole wheat pasta

Chop all the base ingredients for your light sauce.  The onions, tomato and garlic are the main sources of flavor and thus make your base.

Thinly slice the collards and julienne the sweet pepper.

Saute onions, tomato and garlic in olive oil with garlic powder, salt and pepper for 5 mins.  Add water and let simmer for 5 mins.  Add sprigs of rosemary, collards and sweet peppers and cook for 2-3 mins. 

Add pasta and toss in sauce until coated.

Enjoy!

Thank you for reading! My people, I appreciate you all so much.  Be healthy and happy. Ciao!