First cook the pasta according to the package instructions. Do not overcook. Drain and set aside.
In a large skillet, over low heat, add olive oil and stir in the garlic
Cook until the garlic starts to turn golden.
Add the mushrooms to the pan, cooking until soft
Stir in the greens.Place the pasta on top of the greens.
Sprinkle it with lemon juice and a small amount of water to keep the mixture moist.
Add the basil.
Cover pot and cook for 1-2 minutes (more time for mature greens, less time for baby greens) to wilt the greens and warm the pasta.
Remove from heat and toss to mix.
Add salt and crushed black pepper to taste.
Embellish with shaved or grated Parmigiano-reggiano or vegan parmesan cheese,
Serve with wedges of lemon.
You can add other herbs instead of basil. Use fresh oregano or thyme or dried Italian Seasoning to taste.
For flavor and a pop of red, cut cherry or grape tomatoes in half to make one cup. Add them to the skillet with the cooked garlic and olive oil. Cook for an additional minute before adding the greens and pasta to soften tomatoes.
We have tried many gluten-free pastas. We like Barilla, a rice and corn pasta, for consistency and texture. Cook exactly as the directions read and drain after the recommended cooking time. It’s not necessary to rinse after draining.