Quick Pasta, Greens & Feta Lunch
Here is a great idea for a quick lunch. You can substitute any favorite young greens or spinach, and if you want to make this a main course, add leftover cooked chicken.
1 cup ziti or other small pasta
Salt to cook pasta
1 tablespoon Unflavored or Garlic Olive Oil
1 medium shallot, halved and sliced
6-7 cups beet greens or other greens, rinsed and coarsely chopped
3/4 cup chicken broth, white wine or cooking liquid
from pasta
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 oz. feta cheese, crumbled
2 teaspoons Sicilian Lemon, Cranberry Pear or Pomegranate Quince Balsamic Vinegar
In a medium pot, cook pasta according to package directions until almost done. It will continue cooking in the next step. Drain, don’t rinse. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the shallots and cook until they begin to soften, 1-2 minutes. Add the greens, broth and seasonings. Continually turn the greens with tongs until just they’re wilted, 2-3 minutes. Add the pasta and continue to cook until most of the liquid is absorbed. If you’re using chicken, add it with the pasta.
Place the pasta in a serving bowl. Sprinkle with the feta and vinegar of your choice. Serve.
Note: You can switch out the cheese with Parmesan or other cheese, add herbs, and add other goodies such as chopped olives, roasted red peppers, pine nuts, or pecans.
Serves 2