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Sauteed Mizuna & Shells

Healthycooking's picture
Ingredients
  Mizuna 1 Pound, rinsed and drained (435 Gram)
  Dried pasta shell 12 Ounce
  Olive oil 30 Milliliter (2 Tablespoon)
  Crushed red pepper flakes 1⁄4 Teaspoon
  Grated parmesan cheese 40 Gram (1/2 Cup)
Directions

1. Trim off and discard bare stem ends and any yellow or bruised leaves from mizuna; then chop leaves coarsely and set aside.
2. In a 5- to 6-quart (5- to 6-liter) pan, cook pasta in 3 quarts (2.8 liters) boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions. When pasta is almost done, heat oil in a 4- to 5-quart (3.8- to 5-liter) pan over high heat. Add mizuna and stir until leaves are wilted (2 to 4 minutes).
3. Drain pasta and place in a warm serving bowl. Add mizuna; mix lightly, using 2 forks. Sprinkle with red pepper flakes and cheese; mix again

Recipe Summary

Method: 
Saute
Ingredient: 
Pasta
Interest: 
Quick

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