When it is a little too cold for a salad, try this pasta recipe for something a little different. You can prepare this recipe with any of the baby greens in your spring greens share. Recipe serves 2-4 (Adapted from AppetiteforChina.com)


8-16 ounces pasta, preferably curved or with ridges
1/2 stick unsalted butter
4 – 8 ounces baby tatsoi, braising mix, bok choy, or other greens
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges

Cook pasta to al dente in salted water. When pasta is almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Add salt and pepper to taste. Add greens and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side. The lemon really makes this dish!