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.


  • 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
  • 1zucchini, diced
  • 4 cloves garlic, chopped
  • 4-6canned artichokes, rinsed and drained
  • 2 tablespoons shaved pecorino Romano cheese
  • Salt
  • Pepper


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