Pasta and Greens

Pasta and Greens


1 8-ounce package pasta
1/2 cup chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
1 14.5-ounce can vegetable broth
1 pound fresh greens (mustard, turnip, spinach, kale, escarole, or collard)
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Freshly grated Parmesan cheese, to taste


Cook pasta according to package directions; drain and set aside.

In a Dutch oven over medium-high heat, saute onion and garlic in oil 2 minutes. Add vegetable broth and bring to a boil. Gradually add fresh greens, stirring constantly. Cover and cook 3 to 10 minutes, depending on the greens selected. Stir in cooked pasta, salt, and pepper. Sprinkle with cheese. Serve immediately.



Choosing Your Greens

Collard greens are dark, leafy greens in the cabbage family. Unlike cabbages, they don’t form a head. Closely related to kale, collards taste like a cross between kale and cabbage.

Escarole is a variety of endive with broad, pale-green leaves with slightly curved edges. Milder in flavor than either Belgium endive or curly endive, escarole can be eaten raw or cooked. Peak season is June to October.

Kale has a mild cabbage-like flavor. The leaves are frilly and deep green with shades of blues and purple. Available year-round.

Mustard greens are the peppery leaves of the mustard plant. They are dark green and have a pungent flavor.

Spinach leaves are dark green and spear-shaped, and are either curled or smooth depending on the variety. Because the leaves grow so close to the ground, they need a thorough cleaning to avoid grittiness.

Turnip greens are slightly sweet when young. However, they develop a strong, sharp, slightly bitter flavor as they age. Available year-round.

- Adapted from The New Food Lover’s Companion (third edition)


Cleaning Your Greens

To prepare greens, remove tough stems and discolored spots, then wash the greens at least three times in lots of cold water. Drain and roughly chop. Store greens in heavy-duty zip-top bags lined with damp paper towels up to 3 days in the refrigerator.


4 servings

Preparation Time

15 Minutes

Total Time

35 Minutes


Reader Comments

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How Can I Make This No Cook?

This is in the No Cook category - is there a way to make this without cooking? Thanks!

pasta and greens recipe

The Editors's picture

Hi, Alex. Thank you for pointing out that this recipe was labled as “no cook.” That was incorrect. We fixed it.

I liked the info- I use kale

I liked the info- I use kale alot. Now will try the mustard greens
As you say their tender and Biblical.(mustard seed) God Bless.