One-pot lemony pasta with spring greens

Published: 2023-04-15

Last Updated: 2023-12-28

Tags:

Info Amount
Prep Time 10 min
Cook Time 10 min
Yields 4 - 6 servings

Ingredients

Quantity Item
454 g rigatone or other pasta
4 cup spinach
4 cup kale, stemmed
1 bunch asparagus, trimmed and chopped
1/4 cup olive oil
4 Tbsp butter
4 cloves garlic, minced
2 Tbsp lemon zest
1 tsp red pepper flakes
Parmesan

Directions

  1. Bring a medium pot of salted water to a boil and cook the pasta for 5 min.
    1. Add spinach, kale, and asparagus, cooking for another 1 min.
    2. Reserve 3/4 cup of the pasta water, then drain pasta and greens.
  2. Place pot back on the stove over medium heat.
    1. Add olive oil and butter, and garlic once hot.
    2. Cook garlic until golden brown, about 2 min.
    3. Add 1/2 cup pasta water, lemon zest, chili flakes, pasta, and greens, and stir to combine.
    4. Increase heat to high and cool until sauce has thickened slightly and coats pasta.
    5. Add remaining past water as needed to keep the sauce smooth.
  3. Remove pasta from heat, stir in lemon juice, season with salt and top with grated Parmesan.

References

  1. Original recipe: LCBO