Deliciously Creamy Greens Pasta for a Healthy Dinner

Oh, guys, let me tell you about this Greens Pasta recipe! It’s such a treat, bursting with vibrant colors and fresh flavors… like a hug from your veggies, if that makes sense? You’ve got pasta, and then you toss in a mix of seasonal greens—think broccoli, spinach, and those sweet little peas. Just the thought of it brings back family dinners where everyone fights to get the last bite. It’s wholesome yet so fancy in that cozy, comforting way. So, let’s dive into this easy-peasy, deliciously creamy dish that’ll make you wanna come back for seconds—trust me on this!

Why You’ll Crave It

• It’s a seriously quick dinner, ready in about 25 minutes—perfect for those busy weeknights.
• Loaded with greens—like, no joke, you’re getting all those good-for-you vitamins.
• The creamy sauce is made with just olive oil and cheese—so simple but absolutely divine!
• You can mix and match with whatever seasonal veggies you have on hand… so it’s never the same dish twice!
• It’s totally customizable, so whether you’re a meat lover or a veggie fanatic, you do you!

Honestly, my family fights over the last helping of this… every. single. time.

What You’ll Need

• Pasta: 300 grams of your favorite type, I usually go for spaghetti or penne, but really, anything works!
• Broccoli: about 200 grams, chopped into small florets—this adds a nice crunch.
• Spinach: 100 grams, fresh and beautiful, can you picture it?
• Peas: 100 grams, sweet and vibrant, because who doesn’t love peas?
• Garlic: two cloves, minced fine—trust me, the more garlic, the better!
• Olive oil: three tablespoons, a good quality one makes all the difference.
• Parmesan cheese: 50 grams, grated, because a little cheese makes everything nicer.
• Salt and black pepper: to taste, but I do like a generous sprinkle!

Easy How-To

Let’s Get Cooking!

Okay, here’s the scoop. First things first: wash and chop your greens, they need to be nice and clean, you know? While you’re doing that, bring a big pot of salted water to a rolling boil. Toss in the pasta, and let it cook just until it’s al dente—like, firm but not crunchy, if you get what I mean. Now, in the last couple of minutes of that pasta cooking, add those greens. They only need a minute or two to get tender… but you want them to still look bright and lively—yes to vibrant colors! Oh, and don’t forget to save a cup of that pasta water before draining everything… it’s liquid gold for your sauce.

Once drained, pop everything back into the pot. Drizzle in that olive oil, throw in the garlic, and mix, mix, mix. You might need a splash of that reserved pasta water to get everything combined nicely—you’ll want a bit of creaminess but also a hint of stickiness. Lastly, sprinkle with cheese and a crack of pepper. Serve it warm and, if you fancy, drizzle some extra olive oil on top. Voilà! Dinner is served!

Good to Know

• Feel free to toss in whatever veggies you have lying around—zucchini, kale, or even asparagus if you’re feeling fancy.
• This dish is best enjoyed fresh, but leftovers can still work—just add a bit more oil or water to liven it up when reheating.
• If you’re looking for a protein kick, some grilled chicken or chickpeas would fit right in here!

Serving Ideas

• Serve it alongside a simple green salad or some garlic bread for that ultimate comfort food vibe!

Top Tricks

• For even more flavor, try toasting your garlic in the olive oil briefly before adding it to the pasta—so good!

Frequently Asked Questions

Can I use frozen vegetables?

Absolutely! Great idea. Just add them to the boiling water right with the pasta—easy switch, still delicious!

What types of pasta work best?

You can really use any type you love. Whole grain or even gluten-free pasta works! Just make sure to adjust cooking times as needed.

Is it alright to make this ahead of time?

Sure! Prep the ingredients and mix them at mealtime to keep everything fresh. It’s great that way, too!

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So, there you have it—my cherished Greens Pasta recipe. It’s one of those dishes that makes you feel good about eating your greens, and it doesn’t hurt at all that it’s absolutely delicious. Give it a try, and I promise it’ll become a go-to in your weeknight dinner rotation. Happy cooking!