Pasta With Garlicky Greens Recipes

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.

PASTA WITH GREENS AND ROASTED GARLIC

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.

GARLIC-AND-GREENS SPAGHETTI

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.

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.

PASTA WITH GARLICKY GREENS AND FRIED EGGS

Steps:

• Bring a large pot of water to a boil and cook the pasta according to package directions.
• Meanwhile, rinse the greens, shaking to remove most of the water, and coarsely chop them. Set aside.
• In a large skillet over low heat, heat the oil and the garlic, covered, just until the garlic softens, about 5 minutes. Uncover, increase the heat to medium and cook just until the garlic begins to crisp and turn golden, about 2 minutes. Spoon the garlic and about 1 tablespoon of the oil into a large bowl; set aside.
• Return the skillet to medium heat. Add the eggs and fry according to personal preference. Transfer to a plate; season with salt and pepper to taste and cover to keep warm.
• Return the skillet with the oil to medium heat, add the greens and salt to taste, cover and cook, tossing frequently, until the greens are tender and the water has completely evaporated, 2 to 5 minutes, depending on the type of green. (If the liquid evaporates before the greens are tender, add water about 1 tablespoon at a time.).
• Drain the pasta, return it to the pot, add the greens and reserved garlic oil and toss to combine.
• Divide the pasta among individual plates and top each portion with an egg. Sprinkle with cheese, if using. Serve immediately.

UNBELIEVABLY CREAMY GARLIC & GREEN OLIVE PASTA

Steps:

• Put on a big pot of water to boil.
• Pick out your pasta, cook it al dente and keep it hot You can use spaghetti, capellini, vermicelli, or linguini, whatever you prefer.
• After you've made this once, and you know how long it takes for you to make the sauce, you make everything come up ready at the same time.
• Get some green olives.
• Any kind you want, really.
• I just get a bottle of cheap salad olives.
• There are usually a lot of pimento pieces floating around in there.
• We like the color, but I'm afraid the ol' Frugal Gourmet would NOT approve.
• You can get a bit fancier if you want.
• Chop up the olives a bit, not tiny.
• Next the garlic.
• OK, you HAVE to use fresh for this, no powder, not even the jar of pre-chopped.
• Those are okay for some things, and I do use them often.
• However, if you use anything other than fresh garlic in this recipe, you will not be impressed, and you will never make this again.
• I will weep.
• Don't do that to me.
• Take your fresh garlic clove, wrap it in that flat rubber disc you use to open jars.
• Just roll it up in there, then roll it back and forth on the countertop a few times.
• Unwrap it, and the peel should be off or mostly off.
• Do this with lots of garlic cloves.
• LOTS.
• At least a couple per person you're feeding.
• Slice the garlic, but not too thinly.
• In a hot non-stick sauté pan, put a little olive oil, the fresh sliced garlic and a lot of chopped green olives.
• Be generous.
• A handful per person is a good start.
• Sauté the garlic and olives just a bit, being careful not to let the garlic brown, or it may become bitter.
• Add some light cream, and bring to a simmer.
• Cook over low heat until the liquid has been reduced by almost half, and it is thick, stirring very often.
• Pour this over the hot pasta, sprinkle generously with parmesan, chopped parsley (fresh is best, but I usually only have dried) and black pepper, preferably fresh from the pepper mill.
• Toss.
• Serve immediately.
• Bow.
• But be humble.

HERBY PASTA WITH GARLIC AND GREEN OLIVES

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
• Meanwhile, heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes. Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavors meld.
• Using tongs, transfer pasta to pot with sauce and add butter and 1/2 cup pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed.
• Divide pasta among bowls and drizzle with more oil.

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.

PASTA WITH GARLIC SCAPES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.
• Heat olive oil in a deep skillet until hot. Remove from heat and add garlic scapes; let stand for 3 minutes. Mix in parsley. Season with salt and pepper. Serve over drained spaghetti sprinkled with Parmesan cheese.