Fast Pasta And Greens Recipes

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MEDITERRANEAN PASTA WITH GREENS



Mediterranean Pasta with Greens image

A delicious blend of greens, olives, garlic, and sun-dried tomatoes tossed with pasta. Delicious and satisfying.

Provided by Lia Soscia

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package dry fusilli pasta
1 bunch Swiss chard, stems removed
2 tablespoons olive oil
½ cup oil-packed sun-dried tomatoes, chopped
½ cup pitted, chopped kalamata olives
½ cup pitted, chopped green olives
1 clove garlic, minced
¼ cup fresh grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
  • Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
  • Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 44.6 g, Cholesterol 2.2 mg, Fat 9.7 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 1.7 g, Sodium 467.5 mg, Sugar 2.2 g

PASTA WITH WILTED GREENS, BACON AND FRIED EGG



Pasta With Wilted Greens, Bacon and Fried Egg image

The success of this delectably simple weeknight pasta relies on two things: the quality of the bacon, and the sheer amount of freshly ground pepper. The bacon must have ample fat to render out (this is where the sauciness comes from) as well as a hearty, smoky flavor. As for the black pepper, more is more; getting enough of that subtle, floral spiciness will require more than a few turns from the grinder. And yes, there's an egg on top.

Provided by Alison Roman

Categories     dinner, lunch, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

12 ounces rigatoni or mezzi rigatoni
Kosher salt
8 ounces high-quality bacon, coarsely chopped
4 large eggs
Freshly ground black pepper
4 large garlic cloves, thinly sliced
1 bunch kale or collard greens, thick stems removed, leaves torn into 1 1/2-inch pieces
1/4 cup finely grated pecorino or Parmesan cheese, plus more for serving

Steps:

  • Cook pasta in a large pot of salted boiling water until it's just al dente. (It should still have quite a bite to it; you'll finish cooking it in the skillet.) Drain, reserving 1 cup pasta water.
  • Meanwhile, cook the bacon in a large skillet over medium heat until it has rendered all its fat and the pieces are crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate or bowl, leaving the fat behind in the skillet; set bacon aside.
  • Return the skillet with the bacon fat to medium-high heat. Crack the eggs into the skillet and season with salt and pepper. Fry the eggs, using a spoon to encourage the bacon fat to come up around the whites and cause them to puff slightly. Cook the eggs until the whites are just set and crisped around the edges and the yolk is still bright yellow and runny, about 3 minutes.
  • Using a spatula, transfer eggs to another paper towel-lined plate, leaving the bacon fat behind; set eggs aside.
  • Return the skillet with the bacon fat to medium heat and add the garlic. Cook, stirring occasionally, until it's softened and lightly browned, about 2 minutes. Add kale by the handful, letting it wilt between additions, and season with salt and pepper. Cook until the kale is totally wilted and softened, about 4 minutes.
  • Add pasta and 1/2 cup pasta water to the skillet, using a wooden spoon to scrape up any browned bits on the bottom. Season with salt and plenty of fresh ground pepper. Continue to cook at medium heat, tossing the pasta occasionally, until the sauce has thickened and reduced by about half, about 2 minutes.
  • Add remaining 1/2 cup pasta water and continue to cook, tossing to encourage the starches to release, until you've got a thick, glossy sauce, about 2 to 3 minutes. (The pasta should also be completely tender at this point.) Add 1/4 cup grated cheese and more freshly ground pepper; toss to coat.
  • Divide pasta among bowls and crumble crispy bacon over. Top with additional cheese and a fried egg. Make sure to break the yolk before eating.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 551 milligrams, Sugar 3 grams, TransFat 0 grams

PASTA WITH COLLARD GREENS AND ONIONS



Pasta With Collard Greens and Onions image

Slow cooking sweetens the collards in this satisfying pasta dish.

Provided by Martha Rose Shulman

Categories     pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 bunch collard greens, stemmed and washed
2 tablespoons extra virgin olive oil
1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain
Salt to taste
1/4 teaspoon red pepper flakes (optional)
2 garlic cloves, minced, or 1/2 head green garlic, stalks and papery shells removed, sliced
Freshly ground pepper
8 to 12 ounces pasta, any shape
1/2 cup cooking water from the pasta
1 to 2 ounces Parmesan (to taste)

Steps:

  • Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
  • Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
  • Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
  • Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 372 milligrams, Sugar 3 grams

GARLIC-AND-GREENS SPAGHETTI



Garlic-and-Greens Spaghetti image

Provided by Food Network Kitchen

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 8

16 cloves garlic, thinly sliced
1/3 cup extra-virgin olive oil
2 medium onions, halved and sliced
1/8 teaspoon red pepper flakes, or more to taste
Kosher salt
12 cups torn winter greens, such as kale, chard, escarole or mustard greens (about 2 1/2 pounds)
12 ounces spaghetti
1/4 cup grated pecorino romano cheese

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
  • When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
  • Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

PASTA WITH GREENS AND ROASTED GARLIC



Pasta with Greens and Roasted Garlic image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 9

12 ounces dry orecchiette
1 1/2 pounds (2 bunches) broccoli rabe
4 to 6 garlic cloves, peeled and left whole
1/3 cup extra virgin olive oil
1/2 cup chicken broth
1/2 teaspoon dried red pepper flakes
2 cups cooked drained cannellini beans
Salt
Slab of Fresh Parmesan cheese

Steps:

  • Preheat oven to 450 degrees. Bring water to a boil for the pasta. While this is coming to a boil, Trim and discard coarse leaves and tough stem roots from broccoli rabe. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. Set garlic in a baking pan and broil or roast for 10 minutes or until outside begins to soften and get golden. Add pasta to boiling water. Heat olive oil in a large skillet. When hot add roasted garlic, broccoli rabe, broth, dried red pepper flakes and salt. Partially cover skillet and saute about 3 minutes. Add cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans are heated through.
  • Drain pasta, transfer to serving bowl and toss with broccoli rabe and beans. Shave Parmesan slices over the top.

PASTA WITH GARLICKY GREENS



Pasta with garlicky greens image

This comforting vegetarian recipe is the perfect dish to warm yourself up on a cold winter night

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 7

1 tbsp olive oil
3 leeks , finely sliced
2 garlic cloves , finely chopped
250g spinach or shredded kale
200ml crème fraîche
400g orecchiette or other short pasta
50g blue cheese , crumbled

Steps:

  • Heat the oil in a frying pan. Add the leeks and garlic and let them soften for 15 mins. Stir in the spinach or kale for final few mins to wilt. Add the crème fraîche, stir and remove from the heat.
  • Cook the pasta in plenty of boiling water. Drain the pasta, put it back in its saucepan, then stir the leek sauce into it. Serve in bowls with crumbled blue cheese on top.

Nutrition Facts : Calories 644 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.52 milligram of sodium

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