Recipe Archives->Pasta->Spicy Spring Pasta

Spicy Spring Pasta

5 C chopped mustard or collard greens (about 3/4 lb.)
2 T canola oil
3 cloves garlic, minced
1 medium red onion, chopped
3 large carrots, julienned
3 t curry powder
2 T grated ginger
12 oz spinach fettuccine
Tamari
Cayenne

Wash the mustard greens.  Discard the stems and coarsely chop the
leaves.  Heat oil in a large wok or saute pan.  Cook the garlic,
onions, and carrots over high heat for 5 min., stirring frequently.
Lower the heat to medium, stir in the curry powder, and cook for
1 min.  Toss in the mustard greens and grated ginger.  Partially
cover with a lid and cook for 5 min., until the greens are tender.

Cook and drain noodles.  Toss the greens with the noodles and season
with tamari and cayenne.

Printable version: spicy-spring-pasta.txt.