Lemon Pasta with Lots of Leafy Greens

In an effort to minimize food waste, chef and cookbook author Mei Li tosses past-their-prime greens into this cheesy, lemon pasta. The greens add bulk and cook down into a silky texture. You could use a hardier green here, like kale or chard, or you could use arugula or baby spinach. A lettuce that’s bright and fresh could also be added right at the end. For a bit of crunch that coats each bite, top bowls with Mei Li’s recipe for toasted breadcrumbs before serving. They’re optional but make everything more delicious.