Creamy Pasta With Greens Recipes

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PASTA WITH CREAMY GREENS



Pasta with Creamy Greens image

Provided by Marian Burros

Categories     easy, quick, pastas, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 pound onion, chopped
1 large clove garlic, minced
1 to 2 tablespoons olive oil
Hot pepper flakes to taste
3/4 pound rabe, mustard greens or kale, tough stems removed, and washed and cut into large pieces
8 ounces whole-wheat pasta
3/4 cup nonfat plain yogurt
3/4 cup skim-milk ricotta
Salt, optional

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.

Nutrition Facts : @context http, Calories 846, UnsaturatedFat 13 grams, Carbohydrate 127 grams, Fat 25 grams, Fiber 10 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 204 milligrams, Sugar 20 grams

PASTA WITH CREAMY GREENS & LEMON



Pasta with creamy greens & lemon image

Try a new topping for your pasta, ready in just 15 minutes

Provided by Sarah Cook

Categories     Dinner, Main course, Pasta

Time 15m

Number Of Ingredients 9

350g pasta
140g broccoli florets
100g frozen soya beans
100g frozen peas
100g mange tout
150g mascarpone or soft cheese
zest and juice 1 lemon
85g grated parmesan or vegetarian alternative
handful basil leaves

Steps:

  • Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.
  • Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.

Nutrition Facts : Calories 635 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 0.54 milligram of sodium

CREAMY GREEN PASTA



Creamy Green Pasta image

This dish is so satisfying and unctuous. I use unsweetened, plant-based single cream (light cream) with greens tossed through. I then top with crispy, toasted breadcrumbs to add another texture to finish off this crowd pleaser.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Flaky sea salt and freshly ground black pepper
14 ounces (400 grams) tagliatelle or pasta of your choice
1 tablespoon olive oil
1 leek, trimmed, rinsed and finely chopped
5 ounces broccoli (1/2 head), cut into bite-sized florets
1 cup frozen peas, thawed
6 ounces frozen spinach, thawed and finely chopped (4 pieces)
2 tablespoons B12 nutritional yeast flakes
2 1/2 cups unsweetened plant-based single cream (light cream)
Zest of 1 lemon
2 tablespoons extra-virgin olive oil
2 slices stale bread, processed to fine crumbs
Flaky sea salt and freshly ground black pepper
1/4 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

  • For the pasta: Bring a large pot of salted water to the boil. Cook the pasta as per the package instructions (10 to 12 minutes).
  • For the toasted breadcrumbs: Heat a large sauté pan over medium-high heat and add the extra-virgin olive oil. Once hot, add the breadcrumbs, along with a good seasoning pinch of salt and pepper, and fry, stirring frequently, until golden and crisp, about 3 minutes. Now stir in the chopped parsley and tip out into a bowl. Set aside.
  • Now add the olive oil to the same pan, then add the chopped leeks and broccoli florets and sauté until just cooked through, about 4 minutes. Stir in the peas, chopped spinach and B12 flakes.
  • Remove the pan from the heat and stir in the plant-based cream. Return the pan to the heat and season with a big, generous pinch of sea salt and a generous helping of black pepper. Add the zest of the lemon.
  • Drain the cooked pasta and add to the pan, tossing to coat in the sauce. Sprinkle with the crispy breadcrumbs and serve.

STEAK AND CREAMED GREENS PASTA



Steak and Creamed Greens Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Kosher salt and freshly ground black pepper
1 pound fettuccine
2 tablespoons salted butter
2 tablespoons olive oil
2 3/4-inch-thick strip steaks
1 large onion, sliced thin
3 cloves garlic, sliced
2 tablespoons tomato paste
Pinch crushed red pepper flakes
1/3 cup white wine
1/3 cup heavy cream
2 cups shredded collards
2 cups shredded kale
2 cups baby spinach
1 1/2 cups shredded fontina cheese
Steak sauce, to finish
2 tablespoons chopped fresh curly parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
  • Heat a cast-iron skillet over a medium-high heat. Add the butter, along with the olive oil. Sprinkle the steaks all over with salt and pepper. When the butter has melted and the oil is hot, place the steaks in the skillet and cook for 3 to 4 minutes per side for medium-rare. Remove the steaks to a cutting board to rest.
  • Add the onion, garlic, tomato paste and red pepper flakes to the skillet, then quickly stir and cook for 1 to 2 minutes. Add the wine and allow to reduce for 30 to 60 seconds, then add the cream. Stir, then add the collards, kale and spinach. Stir and allow the greens to wilt, 2 to 3 minutes. Add the pasta, reserved pasta water and cheese. Toss until everything is coated and the sauce has thickened, about 2 minutes. Remove from the heat.
  • Slice the steak and shingle the slices over the pasta. Drizzle over the steak sauce and sprinkle over the curly parsley. Serve straight from the skillet.

ONE-POT CREAMY GREEN GODDESS PASTA



One-Pot Creamy Green Goddess Pasta image

Use your spring veggie haul for this One-Pot Creamy Green Goddess Pasta. Asparagus, peas, radishes and herbs put the 'green' in this delicious green goddess pasta recipe.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings (1-1/4 cups each)

Number Of Ingredients 7

3 cups farfalle (bow-tie pasta)
8 fresh asparagus spears, trimmed, diagonally sliced (about 1 cup)
1 cup each frozen peas and tightly packed baby spinach
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Green Goddess Dressing
4 radishes, thinly sliced
1/4 cup chopped mixed fresh herbs, such as fresh chives, parsley and/or tarragon

Steps:

  • Cook pasta in boiling water in large saucepan as directed on package, adding asparagus, peas and spinach to the cooking water for the last 2 min.; drain.
  • Return pasta mixture to saucepan. Add cream cheese and dressing; stir until cream cheese is completely melted and sauce is well blended.
  • Spoon pasta mixture into serving dish; top with radishes and herbs.

Nutrition Facts : Calories 510, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 14 g

PASTA WITH GARLICKY GREENS



Pasta with garlicky greens image

This comforting vegetarian recipe is the perfect dish to warm yourself up on a cold winter night

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 7

1 tbsp olive oil
3 leeks , finely sliced
2 garlic cloves , finely chopped
250g spinach or shredded kale
200ml crème fraîche
400g orecchiette or other short pasta
50g blue cheese , crumbled

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.

Nutrition Facts : Calories 644 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.52 milligram of sodium

CREAMY PASTA WITH GREENS



Creamy Pasta With Greens image

Make and share this Creamy Pasta With Greens recipe from Food.com.

Provided by TattooedMamaof2

Categories     Cheese

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb pasta
4 cups kale or 4 cups spinach, tightly packed
4 tablespoons water
2 cups cottage cheese
4 garlic cloves
4 tablespoons walnuts, chopped
salt & pepper

Steps:

  • Begin to cook pasta according to package directions.
  • Mainwhile finely chop your greens, and add them to a skillet on medium-high heat along with the water. Cover, and cook until has wilted but still bright green, 3-5 minutes. Turn off the heat and stir in the cottage cheese and garlic.
  • When the pasta is done, drain an toss with the kale mixture. Sprinkle with walnuts and season to taste.

Nutrition Facts : Calories 616.1, Fat 11.6, SaturatedFat 3.8, Cholesterol 15.8, Sodium 460.7, Carbohydrate 96.6, Fiber 5.5, Sugar 2.5, Protein 31.5

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