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: In case you like this recipe, we’ve included it in our guide The 30-Minute Mediterranean Weight-reduction 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 Dwell – whoot!
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There’s little question that if March was a shade, it might be inexperienced. Lately, 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 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 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.
At the moment’s triple greens:
Child spinach – In case 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 particular person! I really like add freshly grated nutmeg when sautéing spinach – an excellent 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. Huge, vivid inexperienced and buttery, these are additionally pretty delicate – if you happen to assume you don’t like olives (i.e. the sort filled with 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 pink 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 pink pepper, and prepare dinner for 30 seconds, stirring consistently. Add the parsley and prepare dinner for 1 minute, stirring consistently. 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 many 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 prepare dinner? Do you might have a favourite inexperienced combo?