AnTEAoxidant Pasta

Broccoli and kale are two of the most antioxidant-rich vegetables (source) and they team up in this dish to make a mightily healthy bowl of pasta.  This recipe was loosely inspired by a few healthy-living magazines but I made enough changes to make it my own.

Serves: 4; Prep time: 10 minutes; Cook Time: 15 minutes

• 6 bags green tea
• 2.5 cups short pasta, dry
• 2 cups broccoli, chopped
• 2 cups fresh kale, torn
• 14.5oz can diced tomatoes (undrained)
• 3/4 cup fat-free ricotta
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp apple cider vinegar
• salt and pepper to taste

1. Place tea bags and 8 cups of water in a large pot.  Cover and bring to a boil.  Once water has been boiling for at least 30 seconds remove tea bags.
2. Add pasta to pot and cook according to manufacturer instructions.  Add broccoli and kale to pasta in the last 3 minutes of cooking.
3. Combine remaining ingredients in a large bowl.
4. Strain cooked pasta and veggies and add to bowl.  Toss to combine.