Mustard Greens and Macarron

Serves: 6
Preparation: 15 minutes
Cooking: 25 minutes

1 lb (500g) mustard greens, stemmed and coarsely chopped
3 shallots, minced
¼ cup (2 fl oz/60 ml) water.
¼ cup (2 fl oz/60 ml) canned vegetable broth
8 oz (250 g) elbow macaroni
¼ teaspoon hot pepper sauce
¼ cup (1 ¼ oz /37g) crumbled soft goat cheese
1 tablespoon sunflower seeds, toasted
6 lime wedges

1- Coat a 12 inch (30 cm) nonstick frying pan with non-stick cooking spray and place over medium-high heat. When hot, add the mustard greens and shallots and saute until the greens are partially wilted, 3-5 minutes. Add the broth and water and bring to a boil. Reduce heat to low, cover, and simmer until the greens are tender, 10-12 minutes.
2- Fill a large pot three-quarters full of water and bring to a boil. Add the pasta and cook until al dente, about 10 minutes, or according to package directions. Remove ¼ cup (2 fl oz/60 ml) of the cooking water, then drain the pasta thoroughly.
3- Add the pasta, reserved cooking water, hot pepper sauce, and goat cheese to the greens mixture. Toss to combine and coat the pasta evenly with the sauce.
4- To serve, divide among individual plates. Top each with an equal amount of the sunflower seeds. Garnish with a lime wedge.

Per serving:�
Calories: 187
Kilojoules: 781
Protein: 8g
Carbohydrates: 33 g
Total Fat: 3g
Saturated Fat: <1g
Cholesterol: 2 mg
Sodium: 85 mg
Dietary Fiber: 1 g