Whole-Wheat Rotini with Wilted Mustard Greens

• 1 1/2 lb. mustard greens, trimmed and coarsely chopped (9 cups)
• 1/2 lb. whole-wheat rotini pasta
• 1/4 cup canola oil
• 4 cloves garlic, coarsely chopped (4 tsp.)
• 1 oz. shaved Parmesan cheese, optional

1. Bring large pot of salted water to a boil.
2. Add mustard greens, and blanch 3 minutes.
3. Remove greens to colander with slotted spoon.
4. Add rotini to water, and cook according to package directions.
5. Heat oil in large skillet or wok over medium-low heat.
6. Add garlic and cook 30 seconds.
7. Add greens, increase heat to medium, and cook 2 to 3 minutes.
8. Drain pasta, and reserve 1/4 cup cooking water.
9. Stir pasta and reserved cooking water into mustard green mixture, and cook 2 to 3 minutes, or until sauce is hot and bubbly.
10. Serve 1 cup pasta sprinkled with Parmesan cheese, if desired.

mustard greens, wholewheat rotini pasta, canola oil, garlic, parmesan cheese

Taken from www.vegetariantimes.com/recipe/whole-wheat-rotini-with-wilted-mustard-greens/ (may not work)