Tri-Colored Pasta with Greens and Feta Cheese


This dish contains everything you need nutritionally in one serving. All that’s left to do: Select a tempting dessert—think tiramisu or a wedge of creamy cheesecake.

  • 6Servings


  • 8 oz. tri-colored dried pasta
  • 3 Tbs. olive oil
  • 5 pieces oil-packed sun-dried tomatoes, well drained and chopped
  • 5 cloves garlic, coarsely chopped
  • 1/2 lb. rapini, trimmed
  • 1/2 lb. kale, trimmed
  • 1/4 cup vegetable stock or water
  • 8 oz. feta cheese, crumbled


Cook pasta according to package directions. Drain, rinse and set aside.

Heat 2 Tbs. oil over medium heat in large skillet, and sauté tomato pieces and garlic 5 minutes, or until softened.

Chop greens coarsely, and add to skillet. Add vegetable stock. Cover, and steam 5 minutes. Remove cover, add remaining 1 Tbs. oil and continue cooking until greens are completely wilted, about 7 minutes.

Put pasta and cooked greens in large bowl, toss to mix well, garnish with feta cheese and serve.

Nutrition Information

  • Calories: 330
  • Carbohydrate Content: 35 g
  • Cholesterol Content: 35 mg
  • Fat Content: 16 g
  • Fiber Content: 2 g
  • Protein Content: 13 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 470 mg
  • Sugar Content: 4 g