Ingredients: 1 box penne pasta Salted water for cooking Olive oil Cooking oil 1 bu red chard, cut bite-sized 1 bu spinach, cut bite-sized 1 bu broccoli rabe, sliced thinly 1 grapefruit, juiced Salt, pepper and Togarashi to taste Instructions: 1. Cook the pasta in the salted water, drain it and toss it in plenty of olive oil. Set aside. 2. Heat a large sauté pan over high heat, then add the veggies in batches to brown them. Season as you go, combine all ingredients, season to taste and serve.