Macaroni with Greens, Lemon, and Parmesan
2 cups (dry) Dreamfields Low-Carb Macaroni or whole wheat macaroni
1 tsp. salt for pasta cooking water
1 bunch greens such as kale, collards, mustard greens, or swiss chard (I used 8 oz. Ready-to-use Organic Mixed Baby Kale)
1 tsp. minced garlic
zest from 2 lemons
1 T lemon juice (I would freeze the extra juice to use later)
2 T olive oil
1/2 cup grated Parmesan cheese, plus more for serving
Cook pasta in a large pot of salted water until barely al dente (about 8-9 minutes, but follow cooking time on the package of pasta). Reserve 1/4 cup cooking water before draining.
While pasta cooks, zest the lemons and squeeze the juice and finely chop the garlic. Save 1 tablespoon of juice for this recipe and store or freeze the rest. Wash greens in a salad spinner and spin dry. If using larger greens, slice crosswise into 1 inch wide ribbons, discarding stems. (Baby greens don’t need to be sliced.)
Heat olive oil in large frying pan, add garlic and lemon zest and saute 1 minute. Add greens and saute until wilted, about 5 minutes for larger greens or 2-3 minutes for baby greens.
As soon as pasta is al dente, save 1/4 cup cooking water and then drain the pasta well and add to greens/garlic/lemon mixture, with lemon juice and reserved pasta cooking water (as needed.) Stir in Parmesan cheese and serve hot, with additional cheese to be added at the table if desired.
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