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1 pound box penne
Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente, then drain in a colander.
Combine butter, oil, and pine nuts in cleaned and dried pot (or another pot while penne is cooking to save time) and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute.
Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.
Poster's Notes:
Before I kept kosher, this was a perfect source of fabulous recipes and my family expected the Thanksgiving Issue to be reproduced at our family Thanksgiving dinner. After we became kosher, it continued to be a source of fine dining (although I don't like the increased number of ads), with modifications for kashrut as necessary.
They have a new feature for quick dinners and the November issue's "Ten-Minute Mains" has a winner that fits in with our quick dinner thread.
Posted by Sharon Kuritzky
Nutritional Info Per Serving: N/A
3 tablespoons unsalted butter
3 tablespoons olive oil
1/4 cup pine nuts
1 tsp. chopped garlic
2 (10-ounce) bags mixed salad greens with radicchio (labeled "Italian," "European" or "Mediterranean")
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup grated Parmigiano-Reggiano cheese, plus additional for serving (any hard grating cheese can be used)
My late mother-in-law gave me a subscription to Gourmet Magazine when I got engaged in 1969. For the past 36 years, I have watched the changes in cuisine and life styles through its pages.