Leaves We Love to Eat
Stave off foliage fatigue by cooking the edible leaves of many common veggies.
Easy
15 MIN
Loaded with green veggies, this pasta makes a great dish for a potluck.
Ingredients
SERVINGS: 2-3 Serving(s)
- 1 (12-ounce) box pasta (farfalle, caserecce, fusilli or something similar)
- 8 ounces quartered artichokes marinated in olive oil (reserve ¼ cup of the marinade)
- 4 ounces sliced sun-dried tomatoes marinated in olive oil (reserve ¼ cup of the marinade)
- 4 ounces spinach, thinly sliced
- 1/2 pound broccoli or broccolini, roasted and cut into bitesize pieces
- 1/2 cup pitted kalamata olives, halved
- Fresh parsley, for garnish
- Salt and red or black pepper, to taste
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with Turkey and Sun-dried Tomato Mini Meatloaves. After cooking that, you will be part-way toward two other meals in the stack, Roasted Tomatoes with Olives and Feta and this one, Spinach, Artichoke and Broccoli Pasta Salad.
Instructions
Cook pasta according to directions on package.
Combine artichoke hearts, sun-dried tomatoes, spinach, broccoli, olives and 1/4 cup of each of the oil marinades (from sun-dried tomatoes and artichokes) in a large bowl or dish. Drain and rinse noodles, then add to bowl and mix together. Garnish with fresh parsley, salt and red or black pepper. Serve at room temperature.
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