Green Pasta

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.

Green Pasta
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Serves: 4-6 servings
Delicious pasta with linguine, broccoli and greens
  • 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
  1. Bring a large pot of water to boil.
  2. Bring a small pot of water to boil.
  3. Add the pasta to the large pot of boiling water and cook until al dente according to the package instructions (about 10 minutes).
  4. Add the broccoli to the small pot of boiling water and cook until the broccoli until tender (about 5 minutes). Strain and set aside.
  5. In a large skillet, warm the butter and olive oil over a medium heat until the butter is melted
  6. 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).
  7. Stir in the sour cream and remove from the heat.
  8. Drain the pasta and toss it with the vegetables and Parmesan cheese.



Homemade Chicken Soup

I made this chicken soup the other day and it was really good.  Ray had made this recipe the week prior.  I had carrots, sweet potatoes, kale and chicken stock, so I decided to make my version of that soup.  I like cooking when it is easy, when there aren’t a lot of steps, and when you can put something on the table in about 30 minutes.  If you have the time, I recommend Ray’s version.  But if you’re lazy and want it done fast, then my version is just as good (if not better).

I love me some homemade chicken soup during the winter months.  It feels so comforting and healthy at the same time.  Adding the parmesan cheese at the end adds a little extra something if you’re in the mood for a little something extra.

Homemade Chicken Soup
Recipe type: Dinner, Soup
Prep time: 
Cook time: 
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Serves: 6
Delicious homemade chicken soup with sweet potatoes, kale and carrots
  • 2 pounds boneless, skinless chicken breasts, cubed
  • 3 tablespoons olive oil
  • 1½ teaspoons salt
  • 1½ teaspoons pepper
  • 2 small onions or 1 large onion, chopped
  • 1 teaspoon paprika
  • ½ teaspoon ground nutmeg
  • 1 bay leaf
  • 1 cup of carrots, peeled and sliced
  • 2 cups of sweet potatoes, peeled and cubed
  • 1 bunch of kale, chopped
  • 2 quarts (64 ounces) of chicken stock
  • Parmesan cheese, grated (optional)
  1. Heat a large stock pot over medium-high head and add the olive oil.
  2. Add the chicken and the onions and chicken. Cook until the chicken is browned and the onions are translucent (about 5 minutes)
  3. Add salt, pepper, paprika, nutmeg, bay leaf, carrots, sweet potatoes, kale, chicken stock and bring to a boil.
  4. Reduce to a simmer, cover, and cook for 20-30 minutes.
  5. Serve with parmesean cheese (optional)