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Pasta With Greens

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Pasta With Greens

Pasta With Greens

Photo © Molly Watson
Use the same pot of water to blanch the greens before boiling the pasta and then cooking the whole dish in said pot. This dish is quick, easy, nutritious, deliciously tempting, and works with greens of all sorts. My favorite green here is a lacianto kale, often called dino kale, Tuscan kale, or black kale - I blanch it and then cut it into thin ribbons to tangle in with the pasta. Regular kale, Russian kale, Swiss chard, collard greens, or turnip greens are all great options too. Want a bit of kick? Try mustard greens.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1 bunch cooking greens (kale, lacianto kale, collard greens, turnip greens, chard)
  • 1 Tbsp. salt plus more to taste
  • 1 lb. spaghetti or linguini
  • 2 filets anchovies (optional)
  • 4 cloves garlic
  • 2 Tbsp. olive oil
  • 1/4 to 1/2 tsp. red pepper flakes (optional)
  • 3/4 cups freshly shredded grating cheese such as Parmesan, Asiago, or aged Pecorino

Preparation:

  1. Bring a large pot of water to a boil. Meanwhile, trim and wash greens, leaving the leaves whole.
  2. Add 1 Tbsp. salt to boiling water. Add greens and blanch until wilted, from 30 seconds for chard to 2 minutes for lacianto kale, use tongs or a slotted spoon to remove the leaves to a colander and rinse them under cool water.
  3. Boil pasta until tender to the bite. Drain, reserved 1/2 cup of the cooking liquid, and set aside.
  4. Meanwhile, chop anchovies, if using, garlic, and cooked greens.
  5. Once pasta is drained, return pot to medium high heat. Add oil, garlic, pepper flakes, if using, and anchovies, if using. Cook, stirring, until garlic turns just the tiniest bit golden.
  6. Add chopped greens and stir to combine. Add reserved liquid and bring to a boil. Add pasta, stir to combine, and bring to a boil. Take off heat. Stir in half of the shredded cheese. Taste and add salt to taste, if you like.
  7. Divide between plates or pasta bowls, garnish with remaining shredded cheese, and serve.

Makes 4 servings Pasta With Greens.

User Reviews

Reviews for this section have been closed.

 5 out of 5
great with mustard greens, Member esmelomo

This could easily be described as a ""gateway"" dish for mustard greens. The blanching of the mustard greens really tempered any bitterness! I made with penne rigate, which I think works better than spaghetti with a chunkier sauce. This dish was also really good leftover, served room temperature. So twenty minutes and a few bucks gets you dinner and lunch!

4 out of 4 people found this helpful.

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