2 cups (dry) macaroni or whole wheat macaroni
1 bunch mustard greens
1 tsp. minced garlic zest from 2 lemons (I would freeze the juice to use later)
3 T olive oil
1/3 cup grated Parmesan cheese, plus more for serving
Cook pasta in a large pot of salted water 9-10 minutes, or until barely al dente. Reserve 1/4 cup cooking water before draining.
While pasta cooks, wash greens several times, then slice crosswise into 1 inch wide ribbons, discarding stems. Heat olive oil in large frying pan, add garlic and lemon zest and sauté 1 minute. Add greens and sauté about 5 minutes.
Add drained pasta to greens/garlic/lemon mixture, mix in, and heat 1 minute. If mixture seems dry, add pasta cooking water. Stir in Parmesan cheese and serve hot, with additional cheese to be added at the table if desired.