Penne Pasta with sautéed dandelion greens & roasted red peppers

Ring in the spring with early spring veggies such as dandelion greens. Last night’s dinner was quick and easy with total prep time of 35 minutes.
Ingredients:
1 lb of Penne Pasta
2 cups of freshly chopped dandelion greens
1 ½ cups Roasted red peppers (frozen)
6 cups of Field greens
12 heaping TBS of Sheep feta
3 heaping TBS of Grated Romano cheese (sheep)
1-3 TBS of Cold pressed olive oil
1 TBS of Crushed Garlic or 1 tsp of Garlic powder
2 TBS of chopped fresh Basil or 1 TBS dried Basil
1 TBS of Parsley or ½ TBS if it is fresh and finely chopped
Sea salt or Kosher (add to pasta)
½ tsp Black pepper
Add salt & 1 TBS olive oil to 2-3 cups of boiling water in a qt pot. Add the Penne pasta to boiling water and cook for about 8 minutes for al dente.
In a skillet: add a tablespoon of olive oil to the skillet and turn to high heat. Then add the frozen roasted red peppers, black pepper, garlic, basil, and stir for 5 minutes. Then add the dandelion greens and stir .Cover skillet and lower the heat to simmer. If necessary, add more olive oil. Sauté for about 10 minutes or until the dandelion greens lose their crispness and gain a deeper color. Stir frequently.
While the peppers and greens are simmering, drain the cooked pasta. Place the pasta back into the pot. Stir in 1TBS of olive oil and the parsley. Add the basil and the Romano cheese and mix them well before covering.
On a dinner plate: Place 1 cup of field greens on a plate. Place the pasta on top of the field greens. Then add the sautéed dandelion/roasted red pepper sauté on top of the pasta. Crumble 2 heaping TBS of feta on the top of everything. Enjoy.
*Dandelion Greens are beneficial to digestion and high in vitamin A in the form of antioxidant carotenoid and vitamin C. They also contain calcium and potassium. Dandelion root contains inulin, which can lower blood sugar in diabetics.