Tuesday, July 4, 2017

7-4-17 Penne with mixed greens and mushrooms

So far most of the pasta dishes have been dictated by our porch garden and its abundance of greens, fresh herbs, and our one mighty Japanese Eggplant plant. It won’t be long before the tomato plants begin providing a steady supply of fresh fruit, and the opportunity for some fresh tomato sauce.

Tonight’s challenge is to come up with still another way to use the mixed greens from the garden.  The solution is to pair them with mixed mushrooms and a splash of sweet vermouth.


1.     Penne pasta
2.     Mixed greens – kale, mustard greens, and Chard – coarsely chopped
3.     Mixed mushrooms
4.     Olive oil
5.     Onion and garlic
6.     Sweet vermouth
7.     Fresh lemon juice


Prepare the onion and garlic in olive oil as usual.  Add the mushrooms and cook over med-high heat.  Add a splash of sweet vermouth – or wine of your choice – when they start to brown.  Add the greens, cover, and cook over low heat.  When they are wilted down add some lemon juice.  Mix in the pasta with some of the pasta water and cook for another 1-2 minutes. Serve with grated Grana Padana or Parmigiano cheese.


It’s impossible to go wrong with fresh greens.  This was out 5th or 6th dish with them and we have yet to be disappointed.

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