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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
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This recipe utilizes the good stuff from the garden as well as foraged foods. You can change the ingredients to fit what you have available. Ingredients:
4 quarts boiling water |
1 teaspoon salt |
1 lb dry pasta |
2 tablespoons olive oil |
3 garlic cloves |
1 cup dandelion greens, cleaned (choose small, tender leaves) |
1 cup purslane, cleaned |
2 cups spinach leaves |
1 cup cucumber, chopped |
1/4 cup sun-dried tomato, chopped |
1 tablespoon lemon juice, fresh squeezed |
salt |
pepper |
Directions:
1. In a deep pan, bring the water and salt to a boil, then add pasta. Cook until al dente. Drain the water, set the pasta aside.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and cook for two minutes. Then add the dandelion, purslane, spinach, cucumber and tomato. Cook until the greens are slightly wilted.
3. Squeeze the lemon juice on top of vegetables, add salt and pepper to taste and toss to coat.
4. To serve, place 1/2 cup pasta on a plate and top with the vegetables.
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