Tuesday, May 24, 2011

Seven Spice Greens & Pasta Salad (V)

(with seasoning)
1 box penne pasta
Salted water for cooking
Olive oil

Cooking oil
1 bu red chard, cut bite-sized
1 bu spinach, cut bite-sized
1 bu broccoli rabe, sliced thinly
1 grapefruit, juiced
Salt, pepper and Togarashi to taste

1. Cook the pasta in the salted water, drain it and toss it in plenty of olive oil. Set aside.
2. Heat a large sauté pan over high heat, then add the veggies in batches to brown them. Season as you go, combine all ingredients, season to taste and serve.
(without seasoning)

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