Garden Pasta
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
1/2 cup
- Serves:
- 16
ingredients
- 4 quarts boiling water
- 1 teaspoon salt
- 1 lb dry pasta
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 cup dandelion greens, cleaned (choose small, tender leaves)
- 1 cup purslane, cleaned
- 2 cups spinach leaves
- 1 cup cucumber, chopped
- 1⁄4 cup sun-dried tomato, chopped
- 1 tablespoon lemon juice, fresh squeezed
- salt
- pepper
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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