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Browse All Mizuna Recipes
Sauteed Mizuna and Orecchiette
3/4 pounds dry orecchiette (ear-shaped) pasta or pasta twists
1/4 cup extra-virgin olive oil
1 pound mizuna, bare stem ends trimmed off and yellow or bruised leaves discarded, coarsely chopped
1/4 teaspoon crushed dry hot red chilies
About 1/2 cup freshly grated parmesan cheese
In a 6- to 8-quart pan on high heat, bring about 4 quarts water to boiling. Add pasta and cook, uncovered, just until tender to bite, 6 to 10 minutes. Meanwhile, place a 5- to 6-quart pan over high heat and add oil. When oil is hot, add mizuna. Stir until leaves are wilted, 2 to 4 minutes. Drain pasta well and pour into a warm, wide bowl. Add mizuna and lift pasta with 2 forks to mix. Sprinkle with chilies and parmesan cheese; mix again.
Makes 5 or 6 servings.
Per serving: 346 cal.; 13 g protein; 13 g fat; 46 g carbo.; 173 mg sodium; 6 mg chol.
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