Pasta With Feta Cheese And Greens

Recipe Ingredients

1 lb	454g / 16oz	Pasta - (tubes, corkscrews, or shells), cooked
1		-- fresh variety of
		Greens Including
		Kale
		Collard greens
		Dandelion greens
		Escarole
		Mustard greens
		Spinach
1		Onion (large)
2 tablespoons	30ml	Olive oil
3 oz	85g	Feta cheese - crumbled

Recipe Instructions

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 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. Serving Ideas : Good with roasted red bell peppers, fruit, and bread NOTES : This is an excellent vegetarian dish. Chris and Lynn rate *****! Excellent for the next day's lunch box, even cold. By Lynn and Chris Cage <[email protected]> on Apr 5, 1997

Source:
from Mollie Katzen's cooking show

Rating

Average rating:

10 (1 votes)

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