Tendergreens and Summer Squash Pasta

November 29, 2011

Tendergreens and Summer Squash Pasta

From Rachel Carroll, Tucson CSA

1 bunch Tendergreens, torn into bite-sized pieces
1/2 small onion, finely diced
4 small summer squash, cut into 1/4 inch circles
3 tablespoons olive oil
2 cloves garlic, minced
1/4 cup walnut pieces
12 oz. whole wheat pasta
sea salt and black pepper to taste
Parmesan Cheese (optional)

1. In a large skillet with a lid, saute onions and garlic in olive oil for approximately 4 minutes

2. Add sliced squashes, saute until soft.

3. Add rinsed, tender greens and cover. Cook until greens are wilted, stirring frequently

4. Add walnut pieces, cook for approximately 3 minutes.

5. Cook and drain pasta.

6. Combine squash and greens mixture with pasta.

7. Sprinkle on salt and pepper, top with cheese if desired.

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