If we could, we’d write a love letter to pasta. It’s always there for us—in good times and bad, in red sauce and pesto. This time, we’re adding a green tint with plenty of veggies and a zingy vinagrette too, becuase how else can we get our noodle-slurp on? Though it seems like a lot, this dinner can be ready in 20 minutes flat. Sounds like a weeknight dream if you ask us.
Whole-Wheat Noodles With Greens and Ginger Dressing
Recipe by: Rebecca Firkser
Makes: 4-6 servings, as a main
​Ready in: 20 minutes
For the dressing:
1-inch piece fresh ginger, peeled and minced
2 teaspoons soy sauce
2 teaspoons apple cider vinegar
1 shallot, minced
2 teaspoons sesame oil
Salt and pepper
For the pasta:
1 pound whole-wheat linguine or soba noodles
1 teaspoon olive oil
2 cloves garlic, minced
1 large bunch of your favorite leafy green (kale, chard, collards, bok choy) or a mixture, chopped
2 cups arugula
2 scallions, sliced thin
1. Whisk together all dressing ingredients until combined. Set aside.
2. Add a pinch of salt to a large pot of boiling water. Cook the pasta according to package directions, toss with a little sesame oil, and set aside.
3. In a large skillet, heat olive oil over medium and add garlic. Cook for about 30 seconds, then add leafy greens. Sauté until the greens have just wilted. Turn off the heat.
4. Add the cooked pasta, arugula, scallions, and dressing to the skillet, then transfer to a serving bowl.