WILTED MUSTARD-GREEN PASTA - xp

[Guest guest]

@@@@@

WILTED MUSTARD-GREEN PASTA

1/2 pound short pasta such as gemelli

1 to 2 bunches mustard greens (about 1 pound)

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 and 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!!!

-----