Mediterranean pasta with greens from Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You by Terry Walters

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

  • Laura on May 24, 2013

    Pg. 83. It's a blustery and chilly May day here in Maryland. Wanted to make something a bit hearty, with ingredients already on hand and EYB turned up this recipe. And it made a really lovely lunch. The only changes I made were that, while I cooked the full pound of penne called for, I only used 3 cups of the cooked penne -- about 1/2 of the total amount. To have used the full amount would have resulted in a pasta dish with barely any sauce. I also added some grated parmigiano reggiano, which I know violated the vegan nature of the dish, but it really added a lot! It was quite tasty and there's enough left for dinner!

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