Pasta With Creamy Greens Recipes

PASTA WITH CREAMY GREENS

Steps:

• Bring water to boil in covered pot for pasta.
• Heat 1 tablespoon oil in nonstick pan (use 2 tablespoons oil in regular pan) and saute onion and garlic until onion is soft and beginning to brown.
• Add hot pepper flakes and greens. Stir to coat well and cook, covered, for about 10 minutes, or until greens are tender but still brightly colored.
• Add pasta to boiling water and cook according to package directions.
• In food processor or blender, combine yogurt and ricotta until mixture is smooth.
• Remove greens from heat and stir in ricotta mixture. Season with salt, if desired. Drain pasta and serve creamy greens over pasta.

ONE-POT CREAMY PASTA AND GREENS

Steps:

• In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.
• Add the 5 cups milk, spinach, lemon peel and 2 teaspoons salt. Cook, stirring occasionally and breaking up the frozen spinach with your spoon, until the spinach is softened and the milk is just simmering, 5 to 10 minutes.
• Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. The mixture will continue to thicken as it sits, so it's OK if the sauce looks a little soupy.
• Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted. Season to taste with salt and pepper, and serve with more Parmesan.

STEAK AND CREAMED GREENS PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
• Heat a cast-iron skillet over a medium-high heat. Add the butter, along with the olive oil. Sprinkle the steaks all over with salt and pepper. When the butter has melted and the oil is hot, place the steaks in the skillet and cook for 3 to 4 minutes per side for medium-rare. Remove the steaks to a cutting board to rest.
• Add the onion, garlic, tomato paste and red pepper flakes to the skillet, then quickly stir and cook for 1 to 2 minutes. Add the wine and allow to reduce for 30 to 60 seconds, then add the cream. Stir, then add the collards, kale and spinach. Stir and allow the greens to wilt, 2 to 3 minutes. Add the pasta, reserved pasta water and cheese. Toss until everything is coated and the sauce has thickened, about 2 minutes. Remove from the heat.
• Slice the steak and shingle the slices over the pasta. Drizzle over the steak sauce and sprinkle over the curly parsley. Serve straight from the skillet.

CREAMY GREEN PASTA

Steps:

• For the pasta: Bring a large pot of salted water to the boil. Cook the pasta as per the package instructions (10 to 12 minutes).
• For the toasted breadcrumbs: Heat a large sauté pan over medium-high heat and add the extra-virgin olive oil. Once hot, add the breadcrumbs, along with a good seasoning pinch of salt and pepper, and fry, stirring frequently, until golden and crisp, about 3 minutes. Now stir in the chopped parsley and tip out into a bowl. Set aside.
• Now add the olive oil to the same pan, then add the chopped leeks and broccoli florets and sauté until just cooked through, about 4 minutes. Stir in the peas, chopped spinach and B12 flakes.
• Remove the pan from the heat and stir in the plant-based cream. Return the pan to the heat and season with a big, generous pinch of sea salt and a generous helping of black pepper. Add the zest of the lemon.
• Drain the cooked pasta and add to the pan, tossing to coat in the sauce. Sprinkle with the crispy breadcrumbs and serve.

THREE-CHEESE PASTA WITH GREENS

Steps:

• Place carrots in a large pot with lightly salted water to cover. Bring to a boil and cook carrots until fork-tender, 7 to 10 minutes. Drain.
• Meanwhile, melt butter in a saucepan over medium heat. Add flour and mix well. Add heavy cream and bring to a simmer over medium heat. Cook and stir until a thick roux forms, about 10 minutes.
• Mix fontina cheese and goat cheese into the roux. Cook until cheeses are completely melted and sauce is thickened, 3 to 5 minutes. Remove from heat.
• Drain carrots and bring water back to a boil, pouring in more as needed. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Cook garlic with olive oil in another saucepan over medium heat until starting to brown, 1 to 2 minutes. Add Swiss chard, tearing them as they go into the pan. Cook until wilted, about 2 minutes. Add baby arugula and cook until wilted, about 1 minute. Chop 1 basil leaf into the pan using herb shears. Cook until wilted, about 30 seconds more. Mix in some of the cheese sauce if desired.
• Drain pasta and divide over serving plates. Add carrots, chard, and arugula. Top with Parmesan cheese and more cheese sauce. Garnish each plate with a basil leaf.

MEDITERRANEAN PASTA WITH GREENS

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.

CREAMY PASTA WITH SAUSAGE & GREENS

Steps:

• Bring a large pot of water to a boil, salt it and plunge the kale or other greens in, just until they turn bright green (around about 2 min or less).
• Fish the greens out with tongs and put in a colander to drain.
• Cook the pasta in the same water that you cooked the greens in until it is al dente.
• Drain and save 1/2 cup of the cooking water, though I hardly ever need this.
• Meanwhile, heat a large skillet and add the sausage.
• Throw the chopped onions, minced garlic and hot pepper flakes on top of the sausage and chop and mix using a large spatula until the sausage is separated into small crumbles and it, as well as the onion, is cooked. The onion should be translucent, not brown.
• Add the white wine and let most of it boil off.
• Add the cream or milk and boil that down until thickened, about 5 minutes or so.
• While that's boiling, chop the greens and then add them to the thickened sausage mixture.
• Finally, throw in the pasta and Parmesan and toss well.
• Thin with the reserved pasta water if it seems to need it.
• Serve with extra Parmesan.

CREAMY GREEN SPAGHETTI

Steps:

• Cook spaghetti as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Stir in lettuce; cook 2 min. or until wilted. Transfer to blender. Add Neufchatel, milk, cilantro and seasoning; blend until smooth. Return to skillet.
• Drain spaghetti. Add to sauce in skillet; cook and stir 1 to 2 min. or until heated through.
• Remove from heat. Top with mozzarella; cover. Let stand 2 to 3 min. or until mozzarella is melted.

PASTA WITH CREAMY GREENS & LEMON

Steps:

• Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.
• Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.

PASTA WITH GARLICKY GREENS

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.

CREAMY PASTA WITH GREENS

Steps:

• Begin to cook pasta according to package directions.
• Mainwhile finely chop your greens, and add them to a skillet on medium-high heat along with the water. Cover, and cook until has wilted but still bright green, 3-5 minutes. Turn off the heat and stir in the cottage cheese and garlic.
• When the pasta is done, drain an toss with the kale mixture. Sprinkle with walnuts and season to taste.