Wednesday, September 25, 2013

Jamie Oliver's Pasta Aglio, Olio, and Cooking Greens, reposted by Melinda

Pasta Aglio, Olio, & Cooking Greens (photo source)
In Italian, this just means pasta with garlic, olive oil, and cooking greens.  It's amazingly simple but oh-so-good. A lovely dish for fall. We're getting both garlic and cooking greens this week--and it doesn't matter what kind; all the greens can be treated the same.

Pasta with Garlic, Oil, and Cooking Greens--serves 4
  • one lb pasta of your choice (we like angel hair, but any pasta will work)
  • olive oil
  • 2 garlic cloves, chopped
  • 1 red chile pepper, seeded and finely chopped (this is optional, but if you do use it, wear vinyl gloves to handle the chile)
  • 1 bunch greens (kale, collards, etc.), center ribs removed and finely sliced
  • the zest (outer yellow skin) and juice of 1 large, unwaxed lemon
  • a good handful (or to taste) of finely grated parmesan or pecorino
Cook the pasta in a pot of salted boiling water according to package instructions, ~8-10 min. Meanwhile, heat a drizzle of olive oil in a frying pan. Add garlic & chile and fry for a minute or so, till the garlic starts to color. Add the greens and cook, stirring occasionally, for 3-4 min., till the greens have wilted somewhat (collards might take a little longer). Sprinkle the lemon zest over the the greens. Drain the pasta & add it to the pan w/ a splash of the water it was cooked in. Squeeze the lemon juice over the pasta and serve topped with a drizzle of olive oil and a wispy pile of grated cheese. Now that's both good and healthy home cooking!  (recipe source)

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