Penne Rigate with Mixed Greens and Pine Nuts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 main-course servings
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 teaspoon chopped garlic
- Carbohydrate 60 g(20%)
- Cholesterol 15 mg(5%)
- Fat 18 g(27%)
- Fiber 4 g(15%)
- Protein 12 g(24%)
- Saturated Fat 5 g(25%)
- Sodium 223 mg(9%)
- Calories 445
Preparation Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander. Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side. Cooks' note:To reduce the start-to-finish time, cook the nuts, garlic, and greens in a separate pot while you boil the pasta.
Preparation Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander. Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side. Cooks' note:To reduce the start-to-finish time, cook the nuts, garlic, and greens in a separate pot while you boil the pasta.
