Macaroni with Greens, Lemon, and Parmesan

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 (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.