(adapted from The Gardeners' Community Cookbook by Victoria Wise)
4 T. olive oil
4 cloves garlic, minced
1 bunch green onions
2 mildly hot chili peppers, seeded and minced
2 or 3 small carrots, scraped and thinly sliced
2 c. thinly sliced broccoli florets
A generous handful of delicately textured but strongly flavored baby greens, such asarugula, mizuna, or turnip greens, washed and drained (about 1 cup)
1/2 c. grated Gruyere or fontina cheese
1 T. chopped fresh herbs (thyme, basil, or marjoram)
3/4 lb. spaghetti, fettuccine, or linguine, cooked, drained, and set aside in a warm place
1/4 c. grated Parmesan cheese
2 slices bacon or pancetta, fried crisp and crumbled, for garnish (optional)
2 T. oven-roasted sunflower seeds, for garnish (optional)
1 Heat 2 tablespoons of the olive oil in a large heavy skillet. Add the garlic, green onions, and chilies and saute over medium heat until wilted, about 1-1/2 minutes.
2 Add the remaining 2 tablespoons olive oil, the carrots, and broccoli. Continue cooking, stirring from time to time, until the vegetables are well wilted, about 8 minutes. Remove pan from heat. Spread greens over the top and leave aside without stirring.
3 Sprinkle the Gruyere and herbs over the pasta. Spoon the vegetable mix over the top, add the Parmesan, and toss gently. Sprinkle a garnish over the top, if using, and serve.