All The Greens Pasta
All The Greens Pasta

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, all the greens pasta. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Quick and easy, this recipe for collard greens pasta is a delicious and nutritious way to eat your vegetables. This dish is quick, easy, nutritious, deliciously tempting, and works with greens of all sorts. Our favorite green here is a lacianto kale, often called dino kale, Tuscan kale, or black.

All The Greens Pasta is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. All The Greens Pasta is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have all the greens pasta using 9 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make All The Greens Pasta:
  1. Make ready 200 g reduced fat soft cheese
  2. Take 180 g spinach
  3. Take 160 g sugarsnap peas
  4. Prepare 150 g asparagus
  5. Take 4 sprigs spring onion
  6. Get 2 garlic cloves
  7. Get 2 tbsp olive oil
  8. Take 1 lemon
  9. Take 1 red chilli (optional)

Stir in the vinegar and season to taste with salt and pepper. Boil the pasta according to package directions. Then I recalled my friend Matt telling me how great collard greens are when they're sliced super thin, so I got to googling. I googled my way past all the slow-cooked, bacon-heavy Paula Deen recipes and found a tutorial for Brazilian.

Steps to make All The Greens Pasta:
  1. Boil the kettle to start preparation. Get out one large pan and one frying pan.
  2. Cut the sugarsnap peas in half lengthways.
  3. Cut the ends of the asparagus then cut into 3. Set aside.
  4. Dice the spring onions. Set aside but do not mix with the others.
  5. Deseed and chop the chilli. Also the garlic if doing without a press.
  6. Zest the whole lemon and chop in half.
  7. Add the hot water and pasta to a pan.
  8. Meanwhile on a low heat add the spring onion, garlic and oil to a frying pan.
  9. Add spinach to the frying pan handfuls at a time. Until wilted.
  10. Squeeze over the whole lemon in to the frying pan. Wait 1 minute then turn off the heat.
  11. After the pasta has been in the pan for 6-8 minutes add in the asparagus and sugarsnap peas.
  12. After it is all cooked. Drain some of the water from the pan. Keeping about 100ml.
  13. Add in the lemon zest, soft cheese and contents of the frying pan.
  14. Dish up, sprinkling with the chilli to serve.

Mediterranean, Pastas, Collard Green, Pasta, Main Course, Spring, Healthy, High Fiber, Low Cholesterol, Nut Free, Vegetarian. Vegan winter greens pasta with broccoli, leeks, frozen peas, and lemon. All I'm saying is that you don't have to just. You can add some greens to your pasta dough. Such a good, easy all-purpose pasta dish.

So that’s going to wrap this up for this special food all the greens pasta recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!