Dinner
Super Green Pasta
Silky whole-wheat strands glisten under a lush, emerald sauce where blanched kale and spinach melt with garlic, basil, and olive oil, then finish with toasted pine nuts and shards of Parmigiano-Reggiano for a bright, nutty finish.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 437
- Protein
- 17g
- Carbs
- 37g
- Fat
- 25g
- Fiber
- 9g
- Sugar
- 1g
- Sodium
- 590mg
Ingredients
- 8 oz whole-wheat fettuccine or spaghetti
- 1 (8-ounce) bunch lacinato kale, stemmed
- 1 (5 ounce) package baby spinach
- 4 medium cloves garlic, peeled
- 1 1/2 cup packed fresh basil leaves, plus more, for garnish
- 1/4 cup extra-virgin olive oil
- 1/2 tsp salt
- 1/4 cup toasted pine nuts, divided
- 1/2 cup grated Parmigiano-Reggiano cheese, divided
Instructions
- Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions. Transfer the pasta with tongs to a colander set over a bowl.
- Add kale, spinach and garlic to the boiling water; cook until the greens are wilted, bright green and tender, 1 to 2 minutes. Drain, reserving 1 cup cooking water.
- Transfer the kale, spinach and garlic to a blender; add basil, oil, salt, 2 tablespoons pine nuts, 1/4 cup cheese and 3/4 cup reserved cooking water. Process until very smooth, about 1 minute.
- Transfer the pasta to a large bowl. Add the sauce and toss with tongs until well coated. (To thin the sauce further, if desired, add the remaining 1/4 cup cooking water.) Divide among 4 shallow bowls and top with the remaining 2 tablespoons pine nuts and 1/4 cup cheese. Sprinkle with additional basil before serving, if desired.