| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Main dish, Vegetarian, Pasta |
4 |
Servings |
INGREDIENTS
| 6 |
tb |
Olive oil |
| 4 |
c |
Onion, chopped |
| 8 |
c |
Bitter greens – spinach and escarole |
| 1 |
lb |
Penne or fusilli |
| 3/4 |
lb |
Feta cheese |
|
|
Salt |
|
|
Pepper, freshly ground |
|
|
Parmesean cheese |
INSTRUCTIONS
Wash, dry, and coarsely chop greens. In LARGE skillet or wok, saute onions
10 minutes or more, until tender. Put water on to boil for pasta. Add
chopped greens to skillet or wok. Cook 10 to 15 minutes over medium-high
heat. While greens are cooking, cook pasta. When pasta is ready, drain.
Crumble feta into greens, stirring to make a thick sauce. Stir in drained
pasta. Cook a few minutes to warm through. Serve immediately with freshly
ground pepper and freshly ground parmesean cheese to taste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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