We made this for dinner a few nights ago…crunchy mustard greens with whole wheat pasta and a side of chickpeas. I love how simple the pasta is…it’s really just a showcase for those flavorful greens. Justin ate a fair amount of this; he’s really coming around to greens. He hasn’t turned them down in quite a while.
I just have to tell you guys that I have 21 mosquito bites on my lower legs. Twenty one!!! And that’s just my lower legs. Most of them I got while standing outside for about 10 minutes last night. So now I’m stuck trying not to scratch any of them, and I’m not doing a very good job at it. Doht! I just scratched one.
Since I seem to be fairly wordless tonight, I think I’ll move right on to the recipe.
Whole Wheat Pasta with Mustard Greens
- 8 ounces whole wheat pasta (shells, penne, whatever)
- 2 tablespoons unsalted butter
- 1 pound mustard greens, chopped
- Grated zest of 1 lemon
- Freshly ground black pepper
- 1 cup freshly grated Parmesan cheese
Cook pasta in salted boiling water until al dente. Drain.
Meanwhile, heat butter over medium heat; add mustard greens and lemon zest and cook, stirring until the greens wilt, 3 to 5 minutes. Season with salt and pepper. Toss with pasta; sprinkle with Parmesan.
Makes 4 servings.
Adapted from Fresh Food Fast by Peter Berley.