Pasta with Greens

Enjoy this delicious weeknight meal of pasta with greens. It's as simple as boiling a few items and tossing them together in a pan. I've included mascarpone as an optional wicked ingredient - because cheese makes everything better!

I try to eat healthy.

I swear I do.

I try to incorporate a well balanced eating routine but I find that during the "silly" season (Xmas and New Year) things can get a little hectic on the food front.

Second helpings and extra sweets can certainly build up into unwanted kilos.

So, I was looking for a healthier alternative the other night for dinner.

My local deli always has a handy supply of goodies and on that particular day I found some freshly made whole wheat linguine.

Interesting I thought. It would be nice to balance this out with some lovely greens.

I picked some fresh asparagus, some peas, a bunch of spinach and some fresh mint.

Then off to work I went!

While this pasta dish is not of the traditional variety I always believe its good to experiment and play around with food.

It was very easy to prepare and it provided me with some very well needed greens.

I thought that the linguine might have been a little heavy but it was fine.

There's also an extra step for those who want to be a little "wicked" in preparing this dish.

📖 Recipe

Pasta With Greens

5 from 1 vote

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 2 people

Cuisine: Modern Australian

Author: Peter G

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A quicjk weeknight finner of pasta tossed with a variety of greens. Mascarpone cheese - optional!

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Ingredients

 

1x2x3x

• ▢ 185 g asparagus, cleaned and woody ends chopped off (see Note 1)
• ▢ 1 cup peas, frozen
• ▢ 2 cups spinach
• ▢ 250 g wholewheat linguine, fresh or dired (see Note 2)
• ▢ 2 cloves garlic, finely chopped
• ▢ 2 tablespoon olive oil
• ▢ 1 pinch salt
• ▢ 1 pinch pepper
• ▢ 1 tablespoon mint, freshly chopped
• ▢ 2 tablespoon Mascarpone Cheese

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Instructions 

• Blanch the asparagus, peas and spinach in boiling water for a few minutes. Remove and refresh in cold water.
• In the same pot you cooked the greens, cook the fresh pasta, Fresh pasta will cook a lot quicker. If using dried cook until al dente. Reseve a little of the pasta water.
• Heat a pan with a little olive oil. Once heated, add the garlic and fry. Add the drained, cooled greens and toss everything around for a few mins. Season the pasta and toss through the mint.
• Add the mascarpone and toss again - ensuring everything is well incorporated. If you find it's getting dry pour in some of the pasta water. Add the mascarpone and mix again.
• Serve with grated Parmiggiano Regiano and enjoy.

Peter's Tips →

1. In Australia small bunches of asparagus are sold in bunches which weigh approximately 185 grams.
2. Use dried linguine or any other pasta you wish.
3. Be flexible with the herbs too - use anything you fancy.

Nutrition

Serving: 1 person | Calories: 744 kcal | Carbohydrates: 110 g | Protein: 24 g | Fat: 23 g | Saturated Fat: 7 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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