Sauteed Mizuna & Shells
|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)|
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