Tri-Colored Pasta with Greens and Feta Cheese

• 8 oz. tri-colored dried pasta
• 3 Tbs. olive oil
• 5 pieces oil-packed sun-dried tomatoes, well drained and chopped
• 5 cloves garlic, coarsely chopped
• 1/2 lb. rapini, trimmed
• 1/2 lb. kale, trimmed
• 1/4 cup vegetable stock or water
• 8 oz. feta cheese, crumbled

1. Cook pasta according to package directions.
2. Drain, rinse and set aside.
3. Heat 2 Tbs.
4. oil over medium heat in large skillet, and saute tomato pieces and garlic 5 minutes, or until softened.
5. Chop greens coarsely, and add to skillet.
6. Add vegetable stock.
7. Cover, and steam 5 minutes.
8. Remove cover, add remaining 1 Tbs.
9. oil and continue cooking until greens are completely wilted, about 7 minutes.
10. Put pasta and cooked greens in large bowl, toss to mix well, garnish with feta cheese and serve.

tricolored dried pasta, olive oil, tomatoes, garlic, rapini, kale, vegetable stock, feta cheese

Taken from www.vegetariantimes.com/recipe/tri-colored-pasta-with-greens-and-feta-cheese/ (may not work)