Garden Pasta

• 4 quarts boiling water
• 1 teaspoon salt
• 1 lb dry pasta
• 2 tablespoons olive oil
• 3 garlic cloves
• 1 cup dandelion greens, cleaned (choose small, tender leaves)
• 1 cup purslane, cleaned
• 2 cups spinach leaves
• 1 cup cucumber, chopped
• 14 cup sun-dried tomato, chopped
• 1 tablespoon lemon juice, fresh squeezed
• salt
• pepper

1. In a deep pan, bring the water and salt to a boil, then add pasta.
2. Cook until al dente.
3. Drain the water, set the pasta aside.
4. While the pasta is cooking, heat the oil in a large skillet over medium heat.
5. Add the garlic and cook for two minutes.
6. Then add the dandelion, purslane, spinach, cucumber and tomato.
7. Cook until the greens are slightly wilted.
8. Squeeze the lemon juice on top of vegetables, add salt and pepper to taste and toss to coat.
9. To serve, place 1/2 cup pasta on a plate and top with the vegetables.

boiling water, salt, pasta, olive oil, garlic, dandelion greens, purslane, spinach leaves, cucumber, tomato, lemon juice, salt, pepper

Taken from www.food.com/recipe/garden-pasta-460916 (may not work)