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Penne with Mustard Greens

I had a good crop of mustard greens in the garden this year, and they were so tender and lemony in flavor. Here is a simple way to prepare mustard greens that I love. Penne with Mustard Greens

Serves 2.


  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1/8 tsp red pepper flakes
  • 1 tsp dry basil
  • 1 c fresh tomatoes, finely chopped
  • 4 oz dry penne pasta
  • 12 oz fresh mustard greens
  • 1/3 c walnuts, chopped
  • 1/4 tsp sea salt
  • 1/8 tsp cracked black pepper


  1. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes; saute 30 seconds.
  2. Add the basil and tomatoes and simmer 3-4 minutes, stirring and mashing with back of spoon occasionally. Transfer to a large pasta bowl.
  3. Bring 6 cups of salted water to a boil over high heat. Add the penne and cook until al dente, according to the package directions.
  4. Remove pasta with slotted spoon, retaining the boiling water. Place the penne in the pasta bowl.
  5. Chop the greens, removing all thick stems. Drop the greens in the boiling pasta water and bring to simmer. Simmer 3 minutes. Reserve 1 cup of cooking water while draining the mustard greens. Place drained greens in the pasta bowl.
  6. Add the walnuts, salt and pepper. Pour in enough reserved cooking water to loosen up the dish, or to your taste. Toss and serve as is, or with a sprinkle of Parmesan cheese.

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