Lemon Pasta with Lots of Leafy Greens - The Local Palate

Name: Lemon Pasta with Lots of Leafy Greens - The Local Palate
Ingredients: Salt; 12 ounces pasta of your choice; 2 tablespoons olive oil; 4 garlic cloves, thinly sliced; 2-4 cups leafy greens such as arugula; or spinach (chop any larger leaves; like kale or chard; baby arugula or; anything similar can be left whole); Zest and juice of 1 lemon; ½ cup grated parmesan or another hard cheese of your choice, plus more for serving; 2 tablespoons butter; Toasted breadcrumbs for serving, optional

thelocalpalate.com

Chef Mei Li gives the perfect recipes to utilize the unused ingredients in the back of your fridge, and turns it into something delicious

View full recipe on thelocalpalate.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.

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Ingredients

Salt
12 ounces pasta of your choice
2 tablespoons olive oil
4 garlic cloves, thinly sliced
2-4 cups leafy greens such as arugula
or spinach (chop any larger leaves
like kale or chard; baby arugula or
anything similar can be left whole)
Zest and juice of 1 lemon
½ cup grated parmesan or another hard cheese of your choice, plus more for serving
2 tablespoons butter
Toasted breadcrumbs for serving, optional