Directions
1
In a large sauté pan, heat olive oil over medium heat. Add sliced onion and cook, stirring occasionally, until golden brown, about 15 min. Stir in mashed anchovies and dried cranberries
2
Bring a large pot of salted water to a boil over high heat. Add penne and cook until firm but tender, about 10 min
3
Meanwhile, raise heat under sauté pan to medium-high and immediately add 1/3 of the frozen spinach-kale blend
4
Cook, stirring, until defrosted, about 2 min. Repeat process, 1/3 at a time, with remaining greens until all are defrosted
5
Reduce heat to low, cover and cook until tender, about 5 min
6
Add lemon juice, dried cranberries and toasted pine nuts and toss to mix. Season to taste with salt and black pepper. Drain pasta and add to sauté pan; toss until well mixed
7
Divide equally between 8 pasta bowls. Top each with 2 Tbsp. of goat cheese crumbles and serve immediately
