Serves 4-6

Prep-time: 30 minutes

Ingredients:

1 pound of cooked brown rice pasta

¼ cup extra virgin olive oil

3 cloves of minced garlic

3 tablespoons of minced shallots

3 packed cups of baby spinach

3 cups packed baby kale

3 tablespoons rough chop Italian flat-leaf parsley

3 cups tomato sauce

2 tablespoons fresh cracked black pepper

1 teaspoon coarse Kosher salt

Directions:

Cook the brown rice pasta as described above, then set aside.

Place a large stainless steel skillet on the stove over medium-high heat. Add the olive oil.

Once the olive oil has come to temperature, add the minced garlic and shallots. Cook the garlic and shallots until the veggies start to sweat, then begin to caramelize.

Add the baby spinach and baby kale- cook for 2 minutes.

Place the tomato sauce over the mixture, let it heat slightly, and add the pasta.

Gently toss the mixture with tongs gently, being careful not to tear the pasta.

Add the salt, pepper, and chopped parsley- mix thoroughly.

Garnish with chopped parsley- serve immediately!