Citrusy Linguini with Sun Gold Tomatoes and Mizuna Greens

This time last year, I was getting ready for a two week trip to Italy. I have been looking back on all my photos (I will get around to posting them eventually), and felt like I needed some pasta to accompany my nostalgia. I was thinking about being under the Tuscan sun....

Loaded with citrus zest and roasted sun gold tomatoes, this dish makes you feel the warmth and all the happiness that comes from the sun. It's like a burst of sunshine in your mouth.

To give the dish a little non-traditional flair, I added Mizuna greens, which is a Japanese green and part of the mustard family. It's taste is milder than arugula but still has a nice bite to it. Great in salads, soups, pastas, and stir-frys, Mizuna greens are high in vitamin C, iron, folic acid and carotenoids. Considered to be a specialty green, they can be tough to find - you can substitute any mustard greens instead. The sauce is also delish as a warm bruschetta.

Citrusy Linguini with Sun Gold Tomatoes and Mizuna Greens 

Ingredients:

• 4 garlic cloves, minced
• 3 tablespoons extra-virgin olive oil 
• 1/4 teaspoon crushed red pepper flakes 
• 1 pint sun gold tomatoes, sliced in half 
• Maldon sea salt 
• Fresh ground pepper 
• 2 teaspoons orange zest 
• 1 teaspoon lemon zest  
• 2 cups mizuna greens, stems removed and leaves roughly chopped 
• 6 ounces linguine (you can substitute with GF pasta)
• 1 tablespoon lemon juice 
• 2 tablespoons garlic chives, chopped
• Freshly grated Parmesan cheese, to taste (just as good without cheese)
• Bush basil or sweet basil for garnish

 Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic, tomatoes, red pepper flakes, and season with salt and pepper. 
2. Cook for about 5 minutes. Add the lemon and orange zest, and the mizuna greens. Cook about another 5-7 minutes until tomatoes start to blister. Remove pan from heat and set aside.
3. Meanwhile, bring 3 quarts water to a boil in a large pot. Season with sea salt and add linguini. Stirring occasionally, cook until al dente (about 11 minutes).  Drain pasta. 
4. Transfer pasta to skillet with tomatoes and set over medium heat. Stir in  pasta coating with the oil and juices from the tomatoes. Add lemon juice, Parmesan cheese. garlic chives and toss.
5. Season with salt and pepper. 
6. Garnish with a little more Parmesan cheese and chopped basil.

Makes: 3 servings