Pasta w/ Butter Garlic & Greens

Pasta w/ Butter Garlic & Greens

I love pasta with fresh greens! Adding them to soups, stews and pasta dishes is a great way to sneak in some extra veggies and to use up any you have on hand. I like using a variety such as spinach, kale, arugula and chard. They add a vibrant color and sometimes a peppery bite. The crushed Pistachios add a wonderful little crunch to each plate. If you’re not a fan of pistachios then sub chopped walnuts or pecans.

This Pasta recipe is easy to make with just a few simple ingredients and tons of flavor. I hope you’ll give it a try.

Serves 4

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Ingredients

16 oz short Pasta
5 oz (142 g) fresh Greens (such as Spinach, Kale, Arugula and Chard)
4 Tbsp (60 g) Vegan Butter
4-6 large Garlic cloves crushed
Juice from 1/2 medium Lemon
1 1/2 Tbsp (23.5 g) Capers
1 cup (90 g) Vegan Grated Parmesan
Salt & Pepper to taste
1 Tbsp (15 g) chopped Parsley
1/3 cup (33 g) crushed Pistachios
1 cup (236 ml) reserved Pasta Water

Directions

1. Cook the pasta according to package directions. Reserve 1 cup of the pasta water.

2. While your pasta is cooking start the sauce by melting the butter in a large pot on medium low heat.

3. Add the garlic and cook on low heat until the garlic becomes fragrant. About 2-3 minutes. Add in the capers and lemon juice and cook for another 2 minutes.

4. Add in 1/2 of the grated parmesan cheese and mix well. Add about 1/2 cup of the reserved pasta water (or more if needed) to loosen up the sauce and mix until smooth. Season with salt & pepper.

5. Add in the cooked and drained pasta and mix until well coated. Add in the fresh greens and bring the heat to medium. Mix the greens through the pasta and stir occasionally until they begin to wilt.

6. Add in the remaining grated parmesan and fresh parsley and and mix well. Serve each portion with a generous topping of crushed pistachios.