Pasta with Wild Greens

This is a loose recipe where I add whatever is available, often broccoli, chopped garlic scapes, olives, artichoke hearts, asparagus, and fava beans. Make it your own.

• 4 cups cooked drained pasta of your choice
• 2 tbs. olive oil
• 2-3 cloves of fresh garlic, minced
• 4 shallots or green onions, minced
• 3 cups young wild greens, lambs quarters, young dandelion leaves, chickweed and/or spinach and kale.
• ½ cup sun-dried tomatoes in oil; you could also use cherry tomatoes
• 1/3 cup toasted walnuts or pine nuts
• ½ cup grated Parmesan or Asiago cheese
• Salt, pepper, red pepper flakes, thyme and fresh basil to taste.

You can also add cooked chicken or seafood
Cook garlic, shallots in olive oil until softened, add greens and cook until wilted.
Add pasta, tomatoes, nuts, and seasonings and heat through. Add more oil or water if needed.
Serve topped with cheese. Generously serves 2.

Print

Pasta with Wild Greens

Servings 2 people

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 4 cups cooked drained pasta of your choice
• 2 tbs. olive oil
• 2-3 cloves of fresh garlic minced
• 4 shallots or green onions minced
• 3 cups young wild greens lambs quarters, young dandelion leaves, chickweed and/or spinach and kale.
• ½ cup sun-dried tomatoes in oil; you could also use cherry tomatoes
• 1/3 cup toasted walnuts or pine nuts
• ½ cup grated Parmesan or Asiago cheese
• Season with salt, pepper, red pepper flakes, thyme and fresh basil to taste.

Instructions

1. You can also add cooked chicken or seafood
2. Cook garlic, shallots in olive oil until softened, add greens and cook until wilted.
3. Add pasta, tomatoes, nuts, and seasonings and heat through. Add more oil or water if needed.
4. Serve topped with cheese.

Recipe Notes

This is a loose recipe where I add whatever is available, often broccoli, chopped garlic scapes, olives, artichoke hearts, asparagus, and fava beans. Make it your own.

You can also add cooked chicken, sausage, or seafood.

Generously serves 2.