Want to add more vegetables to your meal? ‘Put a salad on it.’

In the spirit of “put an egg on it,” the here-to-stay trend that turns, say, a plate of vegetables or toast into a more balanced meal, I’d like to propose “put a salad on it.” A pile of greens on top of hot food not only adds colorful freshness to the plate, but it also rounds out the meal the way a side salad would, but with minimal effort and no extra dishes.

I discovered this at home one busy weeknight when I was serving a batch of spaghetti and meatballs to my husband and daughter. I had some arugula on hand that I had intended to put into the sauce on the stove to wilt, but at the last minute, I switched gears and mounded the fresh greens on top of each plate of pasta, drizzled each with olive oil, and sprinkled with salt. We all enjoyed what we called the “salad pasta” so much, it became a regular thing. I started piling various salad greens onto other dishes, such as pizzas and bowls of stew.

This dish applies “put a salad on it” to one of my go-to rush-hour meals: pasta with shrimp and toasted garlic. The driving flavor of the dish is thinly sliced garlic, which is cooked in olive oil over low heat until it turns golden and develops a deep, toasty flavor.

Then, fresh tomatoes are added to soften and release their juices, followed by shrimp, lemon zest, and some red pepper flakes. Everything cooks together until the shrimp is pink and succulent, the tomatoes collapse, and the mixture is nice and saucy. The cooked pasta gets tossed in until it’s coated with that lovely sauce. (I went with penne for this recipe, but you could use any shape you like, and whatever type of pasta you prefer, such as regular, whole-wheat, or bean-based.)

Once the pasta is plated, each portion is crowned with a handful of fresh arugula, a drizzle of olive oil, a squeeze of lemon juice, and a sprinkle of flaky salt. The tower of greens not only balances the meal nutritionally, but it also adds contrasting freshness to the hot pasta, and makes an attractive and unexpected garnish. Once you try it, I bet you’ll start thinking of more dishes calling out to you to “put a salad on it.”

Ellie Krieger is a registered dietitian nutritionist and cookbook author who hosts public television’s “Ellie’s Real Good Food.” Learn more at www.elliekrieger.com.

4 to 6 servings

Total time: 30 mins

In this family-friendly dish, penne pasta and plump shrimp are tossed with a fresh tomato sauce that’s aromatic with toasted garlic. Topped with a pile of lemony, fresh arugula, it’s a delightful way to have your pasta and salad together on one towering plate.

To make this recipe go faster, prep your ingredients while the water for the pasta comes to a boil.

Storage: Refrigerate for up to 2 days.

Ingredients

1/4 teaspoon fine salt, plus more as needed

12 ounces dried penne

5 tablespoons plus 4 teaspoons olive oil, divided

6 garlic cloves, thinly sliced

2 pints (20 ounces) grape tomatoes, halved

1 pound peeled and deveined extra-large shrimp (26-30 count), tails removed

1 lemon, finely zested and cut into wedges

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes, or to taste

4 cups (4 ounces) lightly packed baby arugula

Flaky sea salt, for serving

Steps

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook 1 minute less than the package instructions for al dente. Reserve about 1 cup of the pasta water, then drain the pasta.

Meanwhile, in a large (12-inch), deep skillet over medium heat, heat 3 tablespoons of the oil and the garlic until it begins to sizzle. Decrease the heat to medium-low and cook, stirring frequently, until the garlic is golden, 4 to 5 minutes. Watch the garlic carefully, as it can go from golden to burnt in a matter of seconds.

Add the tomatoes to the skillet, increase the heat to medium, cover with a lid, and cook, stirring once or twice, until slightly softened, about 2 minutes. Add the shrimp, lemon zest, salt, black pepper, and crushed red pepper flakes and cook, stirring occasionally, until the shrimp is pink, opaque, and just cooked through, about 2 minutes.

Add the drained pasta to the skillet and increase the heat to medium-high. Drizzle with 2 tablespoons of the olive oil and toss to combine, warming everything through, adding some pasta water as needed to loosen the sauce. Taste, and season with more salt, if desired.

To serve, divide the pasta among 4 individual bowls. Top each with a mound of the arugula, then drizzle with 1 teaspoon of the olive oil and squeeze a lemon wedge over each portion. Sprinkle with flaky sea salt and serve immediately.

Substitutions: Grape tomatoes >> cherry tomatoes. Penne pasta >> another short dried pasta shape. Vegetarian, vegan or allergic to shellfish? Skip the shrimp, and add 1 1/2 cups (one 15-ounce can) drained and rinsed white beans. Baby arugula >> baby spinach. Can’t find shrimp with tails removed and are running short on time? Skip removing the tails.

Nutrition per serving (1 1/2 cups pasta mixture and 2/3 cup arugula), based on 6: 411 calories, 48g carbohydrates, 91mg cholesterol, 16g fat, 3g fiber, 20g protein, 2g saturated fat, 170mg sodium, 4g sugar

From cookbook author and registered dietitian nutritionist Ellie Krieger.