Pasta Verdure Recipe

Bring a large pot of water to a boil. Add fettuccine and greens; cook until pasta is al dente.

Meanwhile, in a small skillet, saute olive oil and garlic on medium heat for 3 minutes.

Drain pasta and greens and add olive oil and garlic. Season with salt and pepper to taste.

Optional: Add 4 cut-up anchovies to pasta and greens, and top with hot garlic oil.

Per Serving (excluding unknown items): 372 Calories; 19g Fat (45.8% calories from fat); 7g Protein; 43g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 3 Grain(Starch); 0 Vegetable; 3 1/2 Fat.

NOTES : Greens - the dark, leafy edible part of many vegetable plants - come in a range of flavors, from mild to spicy. Available year around, greens are at their best from late winter to early spring. When seasoned, they make the perfect match for pasta.