• 2 c. dry macaroni noodles
  • 1 bu. Mustard greens, Mizuna, or Arugula
  • 1 tsp. Minced garlic
  • 1 bu. Scallions (optional)
  • zest from 2 lemons
  • 3 T. olive oil
  • 1/3 c. grated parmesan cheese
  1. Cook pasta in a large pot of salted water for 9-10 minutes, or per instructions.  Reserve ¼ c. of the cooking water before draining.
  2. While the pasta cooks, wash the greens several times and compost the stems.  Slice into 1” wide ribbons.
  3. Heat olive oil in a large frying pan.  Add garlic, scallions, and lemon zest and saute for about a minute.
  4. Add the greens and saute for 5 minutes.
  5. Add the drained pasta to the mixture, toss well, and heat for 1 minute.
  6. If the mixture seems too dry, add the cooking water from the pasta.
  7. Stir in the Parmesan cheese and serve hot, with additional cheese available as desired.

Serves 4

From July 17, 2009 Fox & Fawn Farm Newsletter

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