This isn’t a lot a recipe as a top level view for a simple 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 Weight loss program 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 Dwell – whoot!
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There’s little question that if March was a coloration, it could be inexperienced. Today, all of us may gain advantage 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 occasions 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 Plus, for essentially the most half it’s a assured dish my choosy husband and 5 yr outdated will eat.
At the moment’s triple greens:
Child spinach – When 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 may simply be eaten by one individual! I like add freshly grated nutmeg when sautéing spinach – a brilliant taste combo that you have to 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 gentle – should you suppose you don’t like olives (i.e. the type full of pimentos), attempt these and chances are you’ll change your thoughts!
Description
This isn’t a lot a recipe as a top level view for a simple 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 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, prepare dinner the pasta in keeping 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 crimson 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 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 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 time, 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 could have a favourite inexperienced combo?