August 6th, 2012

Italian Dandelion, Heirloom Tomato and Penne

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Early Morning Farm CSA4 Servings

1 bunch Italian dandelion – stems removed, chopped into 1 inch pieces
4 cloves garlic – peeled and grated
1 medium heirloom tomato – cored and diced
2-3 Tablespoons olive oil
½ cup freshly grated parmesan or Romano cheese
1 lb. of penne pasta
salt to taste

While cooking pasta in boiling salted water, in a large heated skillet drop in chopped dandelions, tomatoes, and garlic and cook until greens are thoroughly wilted, remove from heat.  Once pasta is cooked and drained combine greens and tomato mix with pasta, olive oil, and grated cheese.  Serve warm.


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Posted in: Greens, Pasta, Recipes, Weeknight Meals by Anton Burkett

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