I had some greens delivered in my CSA and I felt like pasta. I believe I googled “broccoli spinach pasta” and this is what I found.
I was immediately intrigued by the ingredients. Sour cream? But when I looked at how it was all pieced together I thought it would be really good. The first time I made this I used broccoli and spinach. The second time I made this I used broccoli and mustard greens. You really could use any combination of greens.
Since I used fresh vegetables, I will provide the recipe, however it is not my recipe, just a version of above.
- 1 bunch of broccoli rinsed and chopped (about 2-3 cups)
- 1 bunch of greens (spinach, mustard greens, kale, or turnip greens) rinsed and chopped
- ½ pound linguine, fettuccine, or spaghetti
- 3 tablespoons olive oil
- 4 cloves of garlic, minced
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 cup sour cream
- ⅔ cup grated Parmesan cheese
- Bring a large pot of water to boil.
- Bring a small pot of water to boil.
- Add the pasta to the large pot of boiling water and cook until al dente according to the package instructions (about 10 minutes).
- Add the broccoli to the small pot of boiling water and cook until the broccoli until tender (about 5 minutes). Strain and set aside.
- In a large skillet, warm the butter and olive oil over a medium heat until the butter is melted
- Increase the heat to medium-high and add the greens, salt and pepper. Cook, stirring the greens until they are wilted (about 3 minutes). Add the broccoli and continue to stir until combined (about 2 minutes).
- Stir in the sour cream and remove from the heat.
- Drain the pasta and toss it with the vegetables and Parmesan cheese.