Garden Pasta

"This recipe utilizes the good stuff from the garden as well as foraged foods. You can change the ingredients to fit what you have available."
 
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Ready In:
30mins
Ingredients:
13
Yields:
1/2 cup
Serves:
16
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ingredients

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directions

  • In a deep pan, bring the water and salt to a boil, then add pasta. Cook until al dente. Drain the water, set the pasta aside.
  • While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and cook for two minutes. Then add the dandelion, purslane, spinach, cucumber and tomato. Cook until the greens are slightly wilted.
  • Squeeze the lemon juice on top of vegetables, add salt and pepper to taste and toss to coat.
  • To serve, place 1/2 cup pasta on a plate and top with the vegetables.

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