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Pasta with Fresh Greens and Mushrooms
From Stones River Market
<p>Sauteed veggies and spices served over hot pasta. Easy, delicious and nourishing meal.</p>Source: The kitchen of Kathy Ferris (Entered by Kathleen and Ken Ferris)
Serves: Four or five
1/2 Extra virgin olive oil
4 cups Sliced fresh mushrooms any variety
Salt and Pepper to taste
1 1/2 Tbsp Minced fresh garlic
1 Tbsp Minced fresh thyme
1 1/2 cups chicken or vegetable broth
4 or 5 cups Chopped mustard or other greens
1 lb Dry pasta of your choice
2 Tbsp Butter or margarine
3 or 4 Tbsp Flat-leafed parsley, minced
3/4 Grated Parmesan cheese
Step by Step Instructions
- Heat half of the olive oil in a large saute pan over medium-high heat until hot. Add the mushrooms and brown, about 5 or 6 minutes.. Add more olive oil as needed. Season with salt and pepper
- Add garlic and cook briefly until light brown. Add the thyme and stock and bring to a boil. Add the greens and salt and pepper if needed. Simmer until tender, about 8 minutes (depending on type of greens used).
- Meanwhile, to a large pot of salted water, add pasta and cook until al dente, according to package directions. Drain and toss with 2 Tbsp. olive oil.
- Stir the butter into the greens and add the pasta and parsley. Toss to heat through and add half of the Parmesan. Toss again and pour onto a heated bowl or platter. Sprinkle with more Parmesan to taste and serve.
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