Whole-Wheat Rotini with Wilted Mustard Greens
Vegetarian (can be made Vegan); 30 minutes or fewer
“More mustard greens!” That’s what the VT staff asked for when they tasted the first version of this recipe. Now it’s an even better source of vitamins C and E. Shaved Parmesan provides tryptophan, and canola oil offers omega-3s.
So, when I first tried this recipe I followed it to a "T". I didn't care for it as much as the way I modified it! Everything I put a star next to is how I modified the recipe.....
Green garlic is picked before it has a chance to mature, the flavor is not quite as over powering as the 4 gloves of "mature" garlic.
•1 1/2 lb. mustard greens, trimmed and coarsely chopped (9 cups)
•**1/2 lb. whole-wheat rotini pasta (I used a tomato and basil based spaghetti)
•1/4 cup canola oil
•**4 cloves garlic, coarsely chopped (4 tsp.) (I used 1 green garlic with 1/2 the leaves)
•**1 tomato, seeded and chopped
•1 oz. shaved Parmesan cheese, optional
1. Bring large pot of salted water to a boil. Add mustard greens, and blanch 3 minutes. Remove greens to colander with slotted spoon. Add rotini to
water, and cook according to package directions.
2. Heat oil in large skillet or wok over medium-low heat. Add garlic and cook 30 seconds. Add greens, increase heat to medium, and cook 2 to 3 minutes.
3. Drain pasta, and reserve 1/4 cup cooking water. Stir pasta, tomatoes and reserved cooking water into mustard green mixture, and cook 2 to 3 minutes, or until sauce is hot and bubbly. Serve 1 cup pasta sprinkled with Parmesan cheese, if desired.
Per 1-cup serving: Calories: 382, Protein: 12g, Total fat: 16g, Saturated fat: 1g, Carbs: 51g, Cholesterol: mg, Sodium: 137mg, Fiber: 10g, Sugars: 5g
Found: Vegetarian Times