Mustard Macaroni

Source: KalynsKitchen.blogspot.com

• 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