Whole grains and leafy greens are two highly praised ingredients that we know are super good for our bodies. But sometimes they're so boring. This recipe solves that problem, using a healthy dose of garlic and a sprinkle of cheese to amp up the flavor.

10 Ingredients

  • 2 cups whole-wheat rigatoni or fusilli pasta
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 head small radicchio, chopped
  • 4 1/2-5 ounces baby arugula
  • 1 zucchini, diced
  • 4 cloves garlic, chopped
  • 4-6 canned artichokes, rinsed and drained
  • 2 tablespoons shaved pecorino Romano cheese
  • Salt
  • Pepper

Directions

<ol> <li>Cook pasta according to package directions.&nbsp;</li> <li>Meanwhile, heat 2 tablespoons olive oil in a large skillet. Add radicchio and arugula. Stir, letting greens cook&nbsp;down for 1 to 2 minutes.</li> <li>Add zucchini. Stir and cook for 2 to&nbsp;3&nbsp;minutes more.</li> <li>Add garlic, artichokes, and remaining tablespoon&nbsp;olive oil if needed. Sauté for about 5 more&nbsp;minutes.</li> <li>Add cooked&nbsp;pasta and mix well. Add cheese and stir to combine.&nbsp;Season with salt,&nbsp;pepper, and a drizzle of olive oil.</li></ol>

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