I had a health scare which requires me to eat a low to no fat diet, and there's very little wiggle room.
Luckily, we just picked up our third farm share, so Pete and I have been making really delicious pasta with greens.
On Tuesday, I made pasta with every green we got, including the beet tops.
I heated mild miso with a little organic chicken broth, garlic, ginger and the scallions we got from the farm.
When the pasta was al dente, I poured it over the greens in the colander to blanch the greens, and poured the sauce over the greens and the pasta.
We had grilled shrimp that night, but there were several portions left, and we've been eating really delicious pasta all week.
|