Pasta with tender greens from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (page 199) by Mark Bittman

  • garlic
  • tender greens e.g. spinach / beet greens / Swiss chard
  • Show all ingredients...

  • EYB Comments

    Arugula, watercress, pea shoots, mizuna, tatsoi, romaine, or napa cabbage may be substituted for the spinach.

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

  • Eat Your Books

    Arugula, watercress, pea shoots, mizuna, tatsoi, romaine, or napa cabbage may be substituted for the spinach.

  • Delys77 on October 31, 2011

    Ok but nothing special. It seems like a lot of greens but you need them as there isn't much else going on. You could do with more salt, more Parma, more pepper, and perhaps some pine nuts and or chili flakes

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