Pasta with Leeks (or onions) and Greens

Vegetarian

This recipe can be adapted to use any greens you might get in your bag. You could even try substituting spaghetti squash for pasta. Tender greens are best as they cook faster. Big tough greens are too chewy.

Ingredients

• 3 to 4 T. olive oil
• 3 leeks or large sweet onions, white and light green part washed and sliced thinly
• 3 garlic cloves, peeled and minced
• 2 bunches mixed greens (arugula, chard, spinach, mustard), washed and chopped
• 1 pound pasta
• salt and pepper
• grated Parmesan cheese to taste

Preparation

In a large heavy pot, heat 3 T. olive oil over medium heat. Add leeks and sauté until very soft, about 10 minutes. Add minced garlic and sauté for one more minute. Do not let the garlic get brown.

Add chopped greens and keep cooking until greens are soft and tender. Set aside.

Cook pasta. Drain and toss with greens. Moisten mixture with olive oil or stock. Season to taste with salt, pepper, Parmesan cheese if desired.

From: In the Bag: September 14-15, 2004