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Garlicky Penne with Greens & Provolone
A fast garlicky vegetarian lunch from your Week 3 FareRx bag - about 41g carb and 15g protein per serving (USDA-estimated).
23 min
Total
1
Serves
Easy
Effort
Per serving
280
Cal
15g
Protein
42g
Carbs
6g
Fiber
1g
Sugar
8g
Fat
4g
Sat Fat
200mg
Sodium
250mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Ingredients
- •1 cup cooked whole-wheat penne
- •1 large handful salad greens
- •2 cloves garlic, sliced
- •1 oz provolone, shaved
- •pinch of Italian seasoning
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Cook the penne; reserve a splash of pasta water.
- 02
Gently the garlic in olive oil until fragrant and golden.
- 03
Toss the penne with the garlic, a splash of pasta water, and Italian .
- 04
Stir in the greens off the heat until just wilted; top with shaved provolone.
New to this? Step-by-step guides
Dietitian’s notes
- →Toss the greens in off the heat - they wilt just enough from the warm pasta without turning to mush.
- →Reserve a splash of pasta water to loosen everything into a light sauce instead of reaching for more oil.
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