BreezyCooking
Banned
Breezy Rigatoni with Greens and Feta
Half a box rigatoni pasta (I like Barilla brand)
One bag (13.5 ounces) mixed cooking greens (I used “PowerGreens”, a bagged mix of spinach, baby bok choy, & red & green Swiss chard)
Approx. ¾ lb. of feta cheese, crumbled
4 cloves of garlic, peeled & chopped
Crushed red pepper flakes
Extra-virgin olive oil
Cook pasta to al dente stage according to package directions & drain.
In same pot pasta was cooked in, heat a few dollops of extra-virgin olive oil & sauté garlic for a few minutes. Do NOT allow garlic to brown or – heaven forbid – burn. If garlic burns, start over.
Add greens & stir occasionally until wilted down. Gently fold in pasta, feta cheese, & crushed red pepper flakes. Heat through & serve.
While this makes a fine entrée dish on its own, it’s also nice as a side to seasoned sausages, which is how I used it. Served it with some nice “Spinach & Feta” chicken sausages. Delicious.
Half a box rigatoni pasta (I like Barilla brand)
One bag (13.5 ounces) mixed cooking greens (I used “PowerGreens”, a bagged mix of spinach, baby bok choy, & red & green Swiss chard)
Approx. ¾ lb. of feta cheese, crumbled
4 cloves of garlic, peeled & chopped
Crushed red pepper flakes
Extra-virgin olive oil
Cook pasta to al dente stage according to package directions & drain.
In same pot pasta was cooked in, heat a few dollops of extra-virgin olive oil & sauté garlic for a few minutes. Do NOT allow garlic to brown or – heaven forbid – burn. If garlic burns, start over.
Add greens & stir occasionally until wilted down. Gently fold in pasta, feta cheese, & crushed red pepper flakes. Heat through & serve.
While this makes a fine entrée dish on its own, it’s also nice as a side to seasoned sausages, which is how I used it. Served it with some nice “Spinach & Feta” chicken sausages. Delicious.