Leafy Greens Pasta Recipe
Today’s recipe makes a nice dinner where you can pack in a variety of leafy greens, which are so healthy for us. It’s also a good recipe if you like to have a meatless meal once in a while. You can use any combination of greens. I like to use escarole and spinach and then sometimes add kale and beet greens. Whatever you want to experiment with, you can!
Leafy Greens Pasta Recipe
Ingredients:
- 4 tablespoons olive oil
- 2 cups chopped onions
- 4 garlic cloves, minced
- 6 cups mixed greens (any combination of greens such as: spinach, escarole, kale, beet greens, chard, etc), washed and chopped into small pieces
- 1 pound pasta
- 3 – 4 oz. feta cheese or dried ricotta
- 1/2 cup pinenuts or walnuts
- 1/2 cup olives (optional)
- Parmesan cheese to taste
- salt & pepper to taste
Directions:
1. In large skillet sauté onions and garlic in olive oil for 10 minutes. Add prepared greens, stir to mix, then cover and cook for 10 more minutes or until desired tenderness.
2. Cook pasta as directed on package. Drain, add to skillet along with feta or ricotta (depending on what you are using). Mix well with greens.
3. Pour into large serving bowl and top with nuts and olives if using. Serve with grated cheese.
Enjoy!!
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