Macaroni with Greens, Lemon, and Parmesan
-
Category
Breakfast
-
Cusine
American
What do you need?
How to make?
Ingredients
2 cups 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
1 tsp. minced garlic
zest from 2 lemons
1 T lemon juice
2 T olive oil
1/2 cup grated Parmesan cheese, plus more for serving
Directions
Cook Dreamfields Low-Carb Macaroni in a large pot of salted water until barely al dente . 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. 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 Stir in Parmesan cheese and serve hot, with additional cheese to be added at the table if desired.