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| 2 | Garlic heads; left whole and unpeeled |
| 1/4 Tasse | olive oil divided |
| 1 1/2 x ca. 450 g | Spring greens; (red chard, green chard, mustard greens, spinach, dandelion greens, or sorrel) trimmed and washed and coarsely chopped |
| 3 Esslöffel | lemon juice |
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Preheat oven to 350. Place heads of unpeeled garlic on piece of aluminum foil; drizzle 1 Tbsp olive oil over garlic and wrap heads in foil. Bake the garlic 45 min. To 1 hour, or until soft. Remove garlic from oven; unwrap and let cool. Squeeze pulp from each garlic clove; set aside. Cook the pasta then toss with 1 Tbsp olive oil. In a skillet, heat remaining 2 Tbsp olive oil. Add the greens; cook 3-5 min., tossing frequently. To serve, transfer pasta and greens to serving bowl. Add lemon juice and reserved roasted garlic; season with W & P. Toss and serve.
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