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Garden Greens Pasta with Tomatoes

  • Author: Charmian Christie
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 2 1x
  • Category: Kitchen Garden

Description

This easy pasta sauces uses fresh garden greens – spinach, kale and collards. Feel free to use any leafy green you like, such as beet greens or swiss chard.


Scale

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped garlic scapes (about 1/4-inch long, flower heads removed)
  • 4 large kale leaves, slivered
  • 4 large collard leaves, slivered
  • 6 large spinach leaves, slivered
  • 1 cup grape tomatoes, cut in half
  • 2 tablespoons heavy cream (35%)
  • 1/4 cup grated Parmesan
  • 6 large fresh basil leaves, slivered
  • fresh ground pepper to taste
  • sea salt to taste
  • cooked egg pasta (enough for 2)

Instructions

  1. Heat the oil in a skillet over medium heat. Add the scapes and gently sautée for a few minutes or until they begin to soften.
  2. Add the slivered kale and collard greens and cook for a few minutes or until they soften.
  3. Add the spinach and basil leaves. Cook until the spinach is soft.
  4. Add the cream and grated Parmesan. Cook until well combined and the cream has heated through.
  5. Add the pasta to the pan and toss to coat. Serve immediately, adding salt and pepper to taste.

Notes

Substitution Ideas:

• If you can’t find scapes, use one clove of crushed garlic and sautée it over low heat so it becomes sweet, not bitter
Swiss chard, and beet greens can easily be substituted for any or all of the greens.
• Use thyme, marjoram or oregano (or a combination) if you don’t have basil.
• Chop up heirloom tomatoes if you don’t have cherry or grape tomatoes on hand.