Pasta and Greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups cooked escarole (1 fresh bunch)soaked and clean/core removed.1 cup cooked arugula (1/2 bunch)stems removed.5 cloves garlic chopped semi-fine3 tbls. Extra Virgin Olive Oil1 tbls. Lemon Zest (2 lemons)1/2 tbls. Lime Zest (1 lime)1 cup lemon/lime juice mixtureDried hot pepper flakes to tasteDash of dried oregano1 tsp. Kosher salt (optional)1 lb. cooked Gemelli Pasta1/2 cup fresh chopped parsley1 oz. Grated Romano Cheese (optional)
*Soak escarole in luke warm water for 30 minutes prior to cooking*
Remove escarole from soak and set aside with arugula.
In a large saute pan combine extra virgin olive oil and chopped garlic. Begin saute on medium high. Add lemon and lime zest immediately. Then add your dried pepper flakes and oregano.
Add in your greens slowly, stirring gently as you add more in. Slowly add in lemon/lime juice mixture.
Stir and add in salt.
Combine with cooked pasta (follow directions on box for al dente pasta).
Serve topped with fresh chopped parsley and romano cheese.
Serves 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MAGICBERRY.
Remove escarole from soak and set aside with arugula.
In a large saute pan combine extra virgin olive oil and chopped garlic. Begin saute on medium high. Add lemon and lime zest immediately. Then add your dried pepper flakes and oregano.
Add in your greens slowly, stirring gently as you add more in. Slowly add in lemon/lime juice mixture.
Stir and add in salt.
Combine with cooked pasta (follow directions on box for al dente pasta).
Serve topped with fresh chopped parsley and romano cheese.
Serves 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MAGICBERRY.
Nutritional Info Amount Per Serving
- Calories: 155.1
- Total Fat: 7.0 g
- Cholesterol: 22.6 mg
- Sodium: 358.7 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 0.9 g
- Protein: 4.8 g
Member Reviews