Pasta With Feta Cheese And Greens - Veggie xp

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Pasta With Feta Cheese And Greens

1 pound pasta -- (tubes, corkscrews, -- or shells), cooked

1 large bunc -- fresh variety of

***GREENS INCLUDING***

kale

collard greens

dandelion greens

escarole

mustard greens

spinach

1 large onion

2 tablespoons olive oil

3 ounces feta cheese -- crumbled

 

 

Trim stems and tear all greens into bits. (This is a good thing to do

in advance if you can.) Dice lots of onion and cook in a large skillet

(wok works even better) in the olive oil. When the onion is

translucent add the greens...stuff the pan as full as possible.

Mollie's pasta rules: 1. do not drain all water from the noodles when

draining 2. do not over or under cook pasta, pasta should be " toothy "

3. pasta does not always have to be eaten hot.

 

Source: Posted to MassRecipes dot com By Lynn and Chris Cage on Apr 5,

1997

Formatted by Chupa Babi in MC: 11.24.04

 

NOTES : This is an excellent vegetarian dish. Chris and Lynn rate

*****! Excellent for the next day's lunch box, even cold.

Serving Ideas : Good with roasted red bell peppers, fruit, and bread

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