Pasta with Bok Choi and Feta
4 T olive oil
2 C chopped onions
One bunch (4-6 C) coarsely chopped bok choi, stems chopped separately
salt to taste
1 pound pasta (penne, fusilli, or some other short pasta), al dente
½ pound feta cheese, crumbled
freshly ground black pepper
Heat the olive oil in a large heavy skillet. Saute the onion and the chopped bok choi stems if using in the oil for about 10 minutes. Add the bok choi and salt; cook until wilted. Add the feta cheese and pasta and continue cooking for another minute. Add ground black pepper to taste and serve.
Feeds 4 to 6; Prep time: 35 minutes
Adapted from Mollie Katzen’s Still Life with Menu
Saturday, March 3rd, 6pm -11pm Dave Lefever Singer/Songwriter, Musician will perform.
Tuesday, March 13 Transition to Organic Vegetable Production Workshop
