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: When 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 Stay – whoot!
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There’s little question that if March was a coloration, it could be inexperienced. Lately, all of us may gain advantage by consuming extra greens so right here’s our trifecta inexperienced dish that’s straightforward to whip up and versatile sufficient to function any inexperienced you’d like.
I simply make pasta 2 -3 occasions every week, the kind of meal I don’t really want a recipe for and might use what’s readily 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 yr previous will eat.
Immediately’s triple greens:
Child spinach – When you’ve cooked leafy greens earlier than, you understand how a lot they wilt down through the cooking course of – an enormous bunch of spinach may simply be eaten by one individual! I really like add freshly grated nutmeg when sautéing spinach – an excellent taste combo that you have to strive.
Italian parsley – also referred to 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. Huge, vivid inexperienced and buttery, these are additionally pretty gentle – if you happen to assume you don’t like olives (i.e. the sort full of pimentos), strive these and you could 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 response to package deal 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 consistently. Add the parsley and cook dinner for 1 minute, stirring consistently. 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 time, substitute chopped zucchini for the spinach, and in winter, strive 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 cook dinner? Do you have got a favourite inexperienced combo?
