The frugal gourmet

Chancie · 06-18-2010, 02:32 PM

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.

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06-18-2010, 02:32 PM	#11
Chancie Senior Member How Do You Identify?: queer femme-inist Relationship Status: I'm lucky. Join Date: May 2010 Location: Western Mass Posts: 3,774 My Photo Gallery Thanks: 9,518 Thanked 14,541 Times in 2,744 Posts Rep Power: 21474855	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.