Pasta with tender greens from Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

  • tender greens e.g. spinach, beet greens or Swiss chard
  • fettuccine pasta
  • Grana Padano cheese
  • dried pepperoncini peppers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellencooks on March 16, 2021

    I added some toasted breadcrumbs and oregano. Really good!

  • Lindalib on August 04, 2012

    This was just ok. We generally like things with a bit of heat, but the 1/2 teaspoon of pepperocini overwhelmed the greens. We probably won't make this again, but would cut back to 1/4 tsp. of pepperocini if we did. On a positive note, it was a good way to use up our CSA greeens.

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