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* Exported from MasterCook *
Wilted Mustard-Green Pasta
Recipe By : Gourmet, The Last Touch, April 1999
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound short pasta -- such as gemelli
1 bunch mustard greens -- (about 1 pound)
[1 to 2 bunches]
3 garlic cloves
2 lemons
2 tablespoons olive oil
Bring a 6-quart kettle three fourths full with salted water to a boil for
pasta.
Remove and discard ribs from greens. Coarsely chop greens and finely chop
garlic. Finely grate zest from lemons.
Cook pasta in boiling water until al dente.
While pasta is cooking, in a 12-inch nonstick skillet cook zest and garlic
in oil over moderate heat, stirring, until garlic is golden; remove skillet
from heat.
Add greens to garlic mixture with salt and pepper to taste, tossing with
tongs until greens are wilted.
Reserve 1/2 cup pasta cooking water and drain pasta in a colander.
Add hot pasta and 1/4 cup reserved pasta cooking water to greens and cook
over moderately low heat, tossing until combined well. If mixture is too
dry, stir in more pasta cooking water.
Serves 4 as a main course or 6 as a first course.
Source : Gourmet, The Last Touch, April 1999
Formatted by Chupa Babi in MC: 11.05.05
ChupaNote : Very flexible recipe. Use whole wheat pasta. Add olives,
capers, roasted red peppers, feta and a handful of roasted walnuts.
Don't forget to sprinkle with red pepper flakes. Heaven!!!
Contributed to the FareShare Gazette by Chupa; 31 October 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 72 Calories; 7g Fat (74.1% calories from
fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium.
Exchanges: 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
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