Pasta with mesclun

8 oz spaghetti or other pasta
3/4 bag (6 ounces) mesclun, washed
2 tablespoons olive oil
1-2 cloves garlic, chopped
1-2 tablespoons tamari or other soy sauce
fresh ground black pepper
parmesan cheese

Heat the garlic and olive oil gently, just until warm.

Cook the pasta, drain. While its still warm, mix with the mesclun, warm oil and garlic, and tamari. Toss to mix until greens wilt slightly. Season with black pepper. Serve immediately, topped with grated parmesan cheese.

A lot of the meals in our house consist of various combinations of pasta and veggies. This is one of my favorites. It is adapted from Lorna Sass’s book Short-Cut Vegetarian. You can add pan fried tempeh or chicken to make it a complete meal.