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: For those who like this recipe, we’ve included it in our guide The 30-Minute Mediterranean Weight loss plan Cookbook and extra like recipes it – you possibly can purchase our guide on Amazon right here (affiliate hyperlink.) Additionally, you possibly can see Serena cooking this very recipe within the Barilla Check Kitchens on this Fb Stay – whoot!
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There’s little question that if March was a colour, it might be inexperienced. As of late, all of us may benefit by consuming extra greens so right here’s our trifecta inexperienced dish that’s straightforward to whip up and versatile sufficient to characteristic any inexperienced you’d like.
I simply make pasta 2 -3 instances every week, the kind of meal I don’t really want a recipe for and may use what’s available whether or not or not it’s greens, tomatoes, beans, onions, rooster, shrimp… you get the image. Plus, for probably the most half it’s a assured dish my choosy husband and 5 12 months outdated will eat.
As we speak’s triple greens:
Child spinach – For those who’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 individual! I like add freshly grated nutmeg when sautéing spinach – a brilliant taste combo that you need to attempt.
Italian parsley – also called flat-leaf, that is the same old garnish (together with grated Pecorino or Parmesan cheese) for many of my pasta meals.
Castelvetrano inexperienced olives – My most favourite olives from Sicily. Large, vivid inexperienced and buttery, these are additionally pretty gentle – in the event you assume you don’t like olives (i.e. the type filled with 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 purple 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, prepare dinner the pasta in line 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 purple pepper, and prepare dinner for 30 seconds, stirring continually. Add the parsley and prepare dinner for 1 minute, stirring continually. Add the spinach, nutmeg, pepper, and salt, and prepare dinner for 3 minutes, stirring often, till the spinach is wilted.
- Add the pasta and the reserved 1/4 cup pasta water to the skillet. Stir within the olives, and prepare dinner for about 2 minutes, till a lot 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
- Cook dinner Time: quarter-hour
What are your favourite greens to prepare dinner? Do you might have a favourite inexperienced combo?
