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: Should you like this recipe, we’ve included it in our e book The 30-Minute Mediterranean Eating regimen 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 Take a look at Kitchens on this Fb Dwell – whoot!
—–
There’s little doubt that if March was a shade, it will 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 characteristic 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 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 Plus, for probably the most half it’s a assured dish my choosy husband and 5 12 months outdated will eat.
At the moment’s triple greens:
Child spinach – Should you’ve cooked leafy greens earlier than, you know the way a lot they wilt down through 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 strive.
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, vibrant inexperienced and buttery, these are additionally pretty delicate – in case you assume you don’t like olives (i.e. the sort filled with 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 based on 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 continually. Add the parsley and cook dinner for 1 minute, stirring continually. Add the spinach, nutmeg, pepper, and salt, and cook 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 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 few 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’ve a favourite inexperienced combo?
