Super-fast pasta with steamed greens
From Bonnie, Carnegie Hill CSAThis can be ready in about 25 minutes from start to finish. You can save even more time by just tossing the greens into the pot with the pasta.
Ingredients
- 1 qt water
- 8-10 oz cooking greens any variety
- 2-4 oz pasta any shape
- ¼ cup cheese—grated Parmesan shredded mozzarella, or any other
- Salt and freshly ground black pepper to taste
Instructions
- Heat the water in a large pot. While you’re waiting for the water to boil, wash and tear the greens into small pieces. Chop the stems and ribs, discarding only yellowed leaves and browned stems and ribs.
- As soon as the water boils, put the pasta in the pot, then put the chopped ribs and stems in a steamer basket over the pasta and cover tightly. After 8 minutes, add the chopped greens and let them steam over the pasta for an additional 2 minutes.
- Turn off the heat and use potholders to remove the steamer basket. Drain the pasta, run cold water over it and return it to pot.
- Turn the flame on to low; add all the greens, including stems and ribs, to pot. Add the cheese, toss over low flame for a minute or two until combined.
- Season with salt and pepper, transfer to a bowl and add more pepper and cheese. Eat hot.
Notes
• An even faster way: Don’t bother with the steamer. Once the water boils, throw in the chopped stems and let them cook for a minute or two. Then add the pasta. When the pasta is about 2 minutes from being ready, toss in the chopped leaves. Drain the whole thing together.
• With particularly heavy greens such as broccoli rabe, wash and trim the whole bunch. Throw it into boiling water and cook for 3 minutes. Remove it, chop it roughly, and sauté it in garlic and oil while the pasta cooks.
• With particularly heavy greens such as broccoli rabe, wash and trim the whole bunch. Throw it into boiling water and cook for 3 minutes. Remove it, chop it roughly, and sauté it in garlic and oil while the pasta cooks.