Add more greens to your diet with this recipe. It’s a delightful pasta chock full of mustard greens and artichokes. You’ll also find assorted other vegetables mixed into the dish to pack a nutritional punch.
I‘ve decided that we must always come back from vacation on a Saturday. I had such a sense of peace yesterday when we came home to a mostly clean house, enough food for a few days, and nothing that had to be done till Monday. (Be sure to checkout our other Gluten Free Pasta Recipes too.)
This morning I made Gluten Free Mommy’s Carrot Zuchinni Muffins for breakfast and they were amazing! I’m going to have to find some zucchini to shred and freeze so that we can have these all winter.
While David was napping, I trimmed my basil plants and then followed Kalyn’s (from Kalyn’s Kitchen) instructions on how to prepare and freeze basil. I have 17 cubes of frozen basil in my freezer, just waiting for some yummy mid-winter recipe.
During David’s second nap, I picked figs from the tree in our backyard. I’m hoping I’ll have enough figs to make a batch of my grandmother’s Strawberry Fig Preserves. I picked about 3 cups worth today, so I washed them and put them into the freezer until I’m ready to try my hand at preserves.
For supper tonight, I threw together a quick pasta dish full of greens. I had a nice bunch of mustard greens in the fridge, so I cut them into ribbons and sauteed them with onions, garlic, and artichoke hearts, and then tossed all of that with pasta, pesto, and kidney beans. Supper was on the table in less than thirty minutes and it was quite good.
Yield: 4 main entree servings
8 oz. brown rice penne pasta