This isn’t a lot a recipe as an overview for a straightforward pasta meal; this one is triple inexperienced: spinach, parsley and buttery Castelvetrano inexperienced olives.
UPDATE: If you happen to 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 Check Kitchens on this Fb Stay – whoot!
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There’s little doubt that if March was a coloration, it might be inexperienced. As of late, 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 characteristic 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 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 Plus, for probably the most half it’s a assured dish my choosy husband and 5 12 months outdated will eat.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 – If you happen to’ve cooked leafy greens earlier than, you know the way a lot they wilt down in the course of 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 will need to strive.
Italian parsley – often known as 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. Massive, brilliant 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), strive these and it’s possible you’ll change your thoughts!
Description
This isn’t a lot a recipe as an overview 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 contemporary 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 line with 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 purple 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 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 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, 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
- Prepare dinner Time: quarter-hour
What are your favourite greens to cook dinner? Do you’ve gotten a favourite inexperienced combo?
