Leafy greens are my most craved for vegetable, packed with nutrients, loaded with flavor, and ultra-versatile in the kitchen. Featuring a medley of leafy greens, this vegan Italian recipe is a fun dish to serve for Valentine’s Day or any occasion when you’re craving Italian flair.

Leafy Greens and ‘Ricotta’ Rigatoni

Serves 4

Ingredients:

• 8 ounces rigatoni
• 2 tablespoons olive oil
• 1 bunch dino kale, ribs and stems removed, leaves chopped
• 2 cups spinach or arugula
• 3 garlic cloves, thinly sliced
• Salt and freshly ground black pepper
• 1/4 cup fresh basil leaves, chopped
• 1 cup Tofutti Better Than Ricotta
• 2 cups marinara sauce

Directions:

1. Cook pasta in a large pot of salted boiling water according to package directions to al dente.
2. Meanwhile, heat oil in a large skillet over medium heat. Add kale and spinach or arugula, and cook, stirring often, until greens wilt.
3. Stir in garlic and cook, stirring, for 1 minute or until garlic is fragrant.
4. Add basil, ricotta, and tomato sauce, stirring to combine. Bring to a simmer, stirring occasionally, until ricotta is well-incorporated. Season with salt and pepper.
5. Drain pasta in a colander and transfer to tomato sauce, tossing to coat. Serve immediately.

More tasty vegan Italian recipes!