two packages of rappini (about $4 worth/1/2 pound)
one package thin spaghetti (or the pasta of your choice)
1/2 cup olive oil (your choice of squeeze level)
4 cloves garlic (squeezed)
a little salt
a little pepper
P.S. Rappini is baby turnip greens...
Put on some music, or the Weather Channel, or something to keep you company in the kitchen...
Put a pot of water on to boil for the pasta.
Get out a big stew pot and fill it with water to wash the rappini in.
Put the rappini in there and swish it around really good (it typically contains a great deal of soil-like grit).
Repeat this procedure a number of times (you don't want to feel any tiny gritty stuff between your teeth, do you?).
Heat up the olive oil to a frying temperature.
Stuff the rappini into the big frying pan; it will shrink rapidly upon cooking.
Crush the garlic onto the rappini, and sprinkle some salt and pepper onto it.
Put the pasta in to boil around this time, and be sure to salt the water and to add some oil to prevent sticking when you drain it in a colunder (never, never rinse pasta with water after cooking).
Stir the rappini as it is cooking, and keep an eye on the pasta.
Add more olive oil to the rappini as it is absorbed during cooking (remember, you want to have enough olive oil left in the pan to use as a spaghetti sauce...).
They (the pasta and rappini) should end up ready at the same time; you can choose your own level of done-ness for the rappini, but it should be pretty much shrunk down to about 1/2 its original size after about 12-15 minutes.
Drain the pasta and put portions on the plates; top it with the rappini and leftover olive oil in the pot; salt and pepper to taste.
Think about serving garlic vegan bread with this dish.