Pasta with Wild Spinach

(Please refer to my post dated 6/3/10 for information about wild spinach, and be certain to make positive identification.)  This basic recipe can be used with whatever fresh vegetables you have in the garden or from the grocery.  Before cooking, wash and spin dry 4 cups of wild spinach (or other green).

Cook according to package directions and drain:

1/2  lb.  pasta of your choice (semolina or whole wheat rotini is my preference)

Cover pasta to keep it warm.  In a large non-stick skillet over medium-high heat, melt together:

2  T  butter

2  T  olive oil or canola oil

Saute in skillet for just one minute:

4  c  wild spinach, rinsed, dried and coarsely shredded (or whatever greens you substitute)

Remove spinach from pan to a bowl, and saute in skillet for 2 minutes:

2  cloves  minced garlic

1/4 c  sliced scallions, green tops included

Add to skillet and stir to combine:

cooked pasta

sauteed wild spinach

Remove from heat and serve topped with lots of grated parmesan cheese.  Season to taste with salt and freshly ground pepper.  Serves 4.

--Susan Rodebush  © 2010

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