Macaroni with Greens, Lemon, and Parmesan

Ingredients

• 2 cups Dreamfields Low-Carb Macaroni or whole wheat macaroni
• 1 tsp. salt for pasta cooking water
• 1 bunch greens such as kale, collards, mustard greens, or swiss chard
• 1 tsp. minced garlic
• Zest from 2 lemons
• 1 T lemon juice
• 2 T olive oil
• 1/2 cup grated Parmesan cheese, plus more for serving

Directions

1. Boil the Dreamfields Low-Carb Macaroni in a large pot of salted water until it is barely al dente, about 8-9 minutes, or use the timing on the pasta package. Before draining, scoop out and reserve 1/4 cup of the pasta water.
2. While the macaroni cooks, zest the lemons, squeeze the juice, and finely chop the garlic. Measure out 1 tablespoon of juice for the recipe, then store or freeze whatever is left.
3. Rinse the greens in a salad spinner, then spin them dry. If the leaves are large, remove the stems and cut the greens crosswise into ribbons 1 inch wide. Baby greens can stay as they are.
4. Warm the olive oil in a large frying pan, then add the garlic and lemon zest. Cook for 1 minute, stirring so the garlic perfumes the oil without getting away from you.
5. Add the greens to the pan and cook until they collapse and soften, about 5 minutes for larger greens or 2-3 minutes for baby greens.
6. When the pasta reaches al dente, make sure the 1/4 cup cooking water has been set aside, then drain the macaroni well. Add it to the greens, garlic, and lemon zest, along with the lemon juice and as much of the reserved cooking water as needed.
7. Stir in the Parmesan cheese and serve hot, with more cheese at the table if you like.