Monday, February 28, 2011

Homemade Pasta with Garlic and Greens

Found in our CSA box: Arugula rapini.
Still obsessed with: Homemade pasta.
(Really, when you think about it, there was only one thing we could do....)

Homemade pasta (e.g., this fettuccine), cooked al dente

Olive oil
2-3 cloves garlic, pressed
3-5 big handfuls of greens (e.g., arugula, spinach, or baby mustard)
Generous glug or two white wine
Zest of 1 Meyer lemon
Salt & black pepper
1 tbsp chopped parsley
Grated Parmesan cheese

Heat 2 tbsp olive oil in a wide pan with deep sides over medium heat. Add garlic and cook, stirring, for 30-60 seconds until it softens but does not brown. Add the greens and a pinch of salt and saute, stirring, until the greens just start to wilt slightly at the edges. Add the wine and lemon zest and cover, turning the heat down slightly. Steam until the greens just begin to wilt for real, then uncover, stir again, and add salt and pepper to taste.
When the pasta is al dente, drain most but not all of the water and add to the pan with the sauce. Sprinkle with a little more olive oil and toss with the greens. Serve hot, topped with parsley and Parmesan.

Serves 2.

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