Pasta and Greens

Ingredients

• 1 8-ounce package pasta
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 14.5-ounce can vegetable broth
• 1 pound fresh greens (mustard, turnip, spinach, kale, escarole, or collard)
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Freshly grated Parmesan cheese, to taste

Directions

Cook pasta according to package directions; drain and set aside.

In a Dutch oven over medium-high heat, saute onion and garlic in oil 2 minutes. Add vegetable broth and bring to a boil. Gradually add fresh greens, stirring constantly. Cover and cook 3 to 10 minutes, depending on the greens selected. Stir in cooked pasta, salt, and pepper. Sprinkle with cheese. Serve immediately.

Yield: 4 servings

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