Nutty Pasta With Wilted Winter Greens

"I am one of those uber-crazy-couponing nerds and found myself with an assortment of about 40+ boxes of free dried pasta this past winter. With the spirit of not wasting it, I became very creative in finding ideas to use it....and besides....if the pasta was free, I figured I could splurge on great fresh vegetables and cheeses! I am writing this recipe using Kale, but the reality is that you can use ANY fresh winter green - have fun experimenting."
 
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Ready In:
30mins
Ingredients:
12
Yields:
1 pot of pasta
Serves:
6-8
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ingredients

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directions

  • Cook the pasta according to package instructions to al'dente or slightly firmer.
  • Heat a large skillet with non-stick cooking spray and Olive Oil over medium-high heat. Sweat onions for a few minutes. Add Mushrooms and cook for 2-3 minutes. Add greens and garlic.
  • Ensure that you are seasoning every step of the way to build your layers of flavor.
  • Cover and let cook until greens are completely wilted over medium low heat.
  • Add cooked, drained pasta to the skillet with greens. Add a small ladle full cooking water from pasta, and allow to cook at low heat for a few minutes until flavors have combined.
  • Serve with toasted walnuts and fresh grated parmiggiano (or romano) cheese.

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RECIPE SUBMITTED BY

<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p> <p>I was&nbsp;proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, &amp; Pesto Sandwich. &nbsp;I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>
 
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