Cook penne in salted water, according to package directions. Reserve 3/4 cup of pasta water before draining. Return drained pasta to the pot or a large bowl.
Add 1/2 cup pasta water to the pasta. Grab tongs in one hand, a generous pinch of the finely shredded cheese in the other. Sprinkle the cheese over the pasta while constantly tossing. Keep the pasta moving and keep adding a pinch at a time until you’re out of cheese – although leave a couple of pinches for garnish, if you wish. Add the pepper and greens and toss until thoroughly mixed and the greens slightly wilt. (Use a splach or two of the extra water, if necessary.) Salt to taste.
Originally Submitted
1/30/2011
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