Skip to Content

Have a good photo of one of these recipes? Contact us to submit it!

Spaghetti with Mustard Greens and Goat Cheese


  • 1/2 pound spaghetti
  • 1/2 pound mustard greens
  • 4 ounces goat cheese
  • 1 tablespoon olive oil


Wash the mustard greens leaves, fold them in half and cut away the stems. Stack the leaves, roll them tightly and slice in super-thin slivers.

Boil spaghetti until “al dente” then stir in half the greens and remove from heat. Drain. Toss with olive oil and remaining greens and crumbled goat cheese.

Submitted by Philippe, Tucson CSA (adapted from Vegetables from Amaranth to Zucchini, by Elizabeth Schneider)