Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pasta Verdure
- add review
- #35647
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 pound fettuccine pasta
2 bunches favorite greens (mustard greens, spinach, etc.)
1/3 cup olive oil
2 cloves garlic, diced
salt and pepper, to taste
directions
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.
cook's 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.
added by
nutrition data
Nutritional data has not been calculated yet.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
see more meatless pasta recipes
reviews & comments