Cheese Trickery: Whole Wheat Pasta with Sauteed Greens, Roasted Walnuts and Goat Cheese

Pay no attention to the dark green swirling around amongst the noodles, the walnuts bumping against the zucchini. There’s cheese! And it’s on top! Slices of beautiful parmesan delicately placed right where a four year old sees first- the top. “It’s green!” he says. “Oh nevermind that silly green. There’s cheese! Do you see it? Not only is it on top, where you can even lift it up with your fingers, but it’s all around the noodles, too! Like macaroni and cheese, except with ‘slurpy noodles’.”

note: “slurpy noodles” = spaghetti, because you slurp them up (sound effects are involved here.)

Skeptically, cheese is picked up.

Slowly, four noodles are slurped.

Even a walnut is licked.

Bread and butter and pear slices follow. One more attempt at a noodle.

Meanwhile, the adults are on their second bowls.

All are happy.

Pasta with Sauteed Greens, Walnuts and Goat Cheese

1 bag whole wheat fettucine

1 bunch dark greens (chard, collards..)

1-2 zucchinis, halved and sliced

3 cloves minced garlic

2 T olive oil

1/2 cup walnuts, chopped

1/2 small log goat cheese

parmesan

Boil water in a large pot. Add salt to your water and cook pasta according to directions saving 1/2 cup of pasta water.

Chop walnuts and toast in dry pan for about 4 minutes, stirring frequently so they do not burn.

Coarsely chop greens. In a large pan, heat your oil, then add your garlic. Cook for 30 seconds. Add zucchini and cook for 3-4 minutes then add your greens and saute until wilted. Sprinkle with salt.

Drain your pasta. Put it back into the pot. Crumble goat cheese  and pasta water and stir. Add zucchini, greens and walnuts. Sprinkle with salt and pepper. With a peeler, peel slices of parmesan for the top of each bowl and serve.

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