With effort to eat more salads, I have one of those great big tubs of salad greens in the fridge, and I had a salad or two, but it still felt like a bottomless bowl of greens, that I would never finish. I even tried to reward Daisy with lettuce leaves instead of her usual biscuits, but she gave me a look of disgust as if she was thinking, “What’s next? The shelter?” So…I still had them in my fridge, still edible, but too limp and tired for a fresh salad but when combined with pasta, beans and Parmesan cheese, it became a really nice meal.
- 1 pound box of gemelli pasta
- 1 can small white beans, rinsed
- 8 oz. of 50/50 spring mix salad greens
- 2 garlic cloves, minced
- 3 small good tomatoes, chopped
- 1 tablespoon olive oil
- 1 pat unsalted butter
- good Parmesan cheese
Cook your pasta till al dente, reserving 1/2 cup of pasta water. In a large saute pan, heat your olive oil and garlic, and saute until soft. Add your tomatoes and beans and heat through, until the tomatoes are soft. Now add your salad greens, a little at a time, stirring until they are wilted, adding more and repeating the process, they wilt quickly. Season the greens with a little salt and freshly ground pepper. Add your cooked pasta and butter and stir. Add the reserved pasta water, if needed. Pass around the Parmesan cheese and enjoy!