This isn’t a lot a recipe as a top level view for a straightforward pasta meal; this one is triple inexperienced: spinach, parsley and buttery Castelvetrano inexperienced olives.
UPDATE: In the event you like this recipe, we’ve included it in our e book The 30-Minute Mediterranean Food plan Cookbook and extra like recipes it – you possibly can purchase our e book on Amazon right here (affiliate hyperlink.) Additionally, you possibly can see Serena cooking this very recipe within the Barilla Check Kitchens on this Fb Reside – whoot!
—–
There’s little question that if March was a coloration, it could be inexperienced. Nowadays, all of us may benefit by consuming extra greens so right here’s our trifecta inexperienced dish that’s simple to whip up and versatile sufficient to function any inexperienced you’d like.
I simply make pasta 2 -3 instances per week, the kind of meal I don’t really want a recipe for and might use what’s available whether or not or not it’s greens, tomatoes, beans, onions, rooster, shrimp… you get the image. Plus, for essentially the most half it’s a assured dish my choosy husband and 5 yr outdated will eat.
As we speak’s triple greens:
Child spinach – In the event you’ve cooked leafy greens earlier than, you understand how a lot they wilt down throughout the cooking course of – an enormous bunch of spinach might simply be eaten by one particular person! I like add freshly grated nutmeg when sautéing spinach – a brilliant taste combo that you should attempt.
Italian parsley – often known as flat-leaf, that is the standard garnish (together with grated Pecorino or Parmesan cheese) for many of my pasta meals.
Castelvetrano inexperienced olives – My most favourite olives from Sicily. Massive, shiny inexperienced and buttery, these are additionally pretty delicate – if you happen to assume you don’t like olives (i.e. the sort full of pimentos), attempt these and you might change your thoughts!
Description
This isn’t a lot a recipe as a top level view for a straightforward pasta meal; this one is triple inexperienced: spinach, parsley and buttery Castelvetrano inexperienced olives.
- 4 ounces penne pasta, raw
- 1 tablespoon olive oil
- 2 cloves garlic, minced (1 teaspoon)
- 1/4 teaspoon crushed crimson pepper
- 2 cups chopped recent flat-leaf (Italian) parsley, together with stems
- 6–7 cups child spinach (about 5 ounces)
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly floor black pepper
- 1/4 teaspoon kosher or sea salt
- 1/4 cup pasta water
- 1/3 cup Castelvetrano inexperienced olives (or different inexperienced olives), pitted and sliced (about 12)
- 1/2 cup grated Pecorino or Parmesan cheese (about 1 ounce)
- In a big stockpot, cook dinner the pasta in accordance with bundle instructions, however boil 1 minute lower than instructed. Drain the pasta, and save 1/4 cup of the cooking water.
- Whereas the pasta is cooking, in a big skillet over medium warmth, warmth the oil. Add the garlic and crushed crimson pepper, and cook dinner for 30 seconds, stirring always. Add the parsley and cook dinner for 1 minute, stirring always. Add the spinach, nutmeg, pepper, and salt, and cook dinner for 3 minutes, stirring sometimes, till the spinach is wilted.
- Add the pasta and the reserved 1/4 cup pasta water to the skillet. Stir within the olives, and cook dinner for about 2 minutes, till many of the pasta water has been absorbed. Take away from the warmth, stir within the cheese, and serve.
Notes
In summer season, substitute chopped zucchini for the spinach, and in winter, attempt chopped kale or shredded cabbage. The trick is to undercook the pasta by a couple of minute so when it’s added to the pan sauce, it soaks up all of the flavors of the garlic and spices.
- Prep Time: 5 minutes
- Prepare dinner Time: quarter-hour
What are your favourite greens to cook dinner? Do you’ve a favourite inexperienced combo?
