I considered this point and realized that this dish is really, for all practical purposes, a fill-in-the-blank recipe. You can substitute in just about any type of pasta, greens, fruit, or nuts for any other, and it will still taste good. So I'm sharing the mix-and-match version of the recipe, with our latest version as an example.
MIX-AND-MATCH PASTA WITH GREENS
- Cook 1/2 pound of any short pasta (cavatelli, rotini, rotelle, penne, orecchiete, bow ties, etc.) according to package directions. (The version shown here uses rotini.)
- While pasta is cooking, mince 2 cloves garlic and saute in 1 Tbsp. olive oil over medium heat for 1 minute. Add 4 cups of dark leafy greens (arugula, spinach, mustard greens, kale, etc.), torn into smallish pieces, to the pan and cook until just wilted—about 1 or 2 minutes more. (This version uses spinach.)
- When the pasta is done, drain and toss with 1/2 cup vegetable broth. Add the greens, along with 1/2 cup of any dried fruit (cranberries, raisins, cherries, sultanas, etc.) and 1/2 cup of toasted chopped nuts (sliced almonds, pistachios, pecans, walnuts, etc.) Toss to combine.
- Serve with finely shredded Parmesan cheese, to taste.