OK. I found this recipe on the side of a pasta box from Harris Teeter a few years ago...

M

marg-now-in-nc

Enthusiast Member
and I just tried it this past summer. I know it's a bit cold for all these wonderful greens but they can be found year 'round now in many stores and it gives me a little bit of summer.Totally easy too!

Spaghetti Verdi

1 lb thin pasta

1/4 cup o/o

1 cup minced scallion

1/2 cup fresh chopped parsley

1/2 cup fresh chopped basil

2 Tbls chopped garlic

1/2 cup chicken broth

3 TBLs butter

2 cups fresh minced baby spinach

1/4 cup grated parm or romano cheese or a combo of both, as I did.

s/p tt

Cook pasta.

Meanwhile heat o/o in a large skillet. Saute scallions, parsley, basil and garlic. Cook for 3 minutes. Add broth and butter and simmer for 4 minutes. Mix in the spinach and the cooked pasta. Season with s/p and sprinkle with the cheese and serve.

I served this with some lovely grilled veggies tossed with a lemon aioli and some great bread, and of course, wine!

 
Marg - for winter, try using some other greens

I had a perfectly wonderful past dish where they sauteed swiss chard stems until tender with olive oil, garlic, vegetable (or chicken stock). Then added the chard greens and cooked until wilted. Tossed in parmesan cheese and toasted pine nuts with the pasta and plated. Very good - so I play with all sorts of greens like kale, beet greens, radish greens, collards, tatsoi, you name it. Simple and healthy.

 
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