Recipes: 4 quick dishes that combine pasta and green vegetables

Recipes: 4 quick dishes that combine pasta and green vegetables

Orecchiette With Sausage And Chard

Makes 4 servings

Orecchiette, “little ears”, are round pasta from the Puglia region of Italy with a cup-shaped shape that does a great job of catching the sauce. Can’t find orecchiette? Farfalle makes a good substitute

For a classic pairing, start with the Italian sausage – the sweet or tangy styles both work. But instead of using the usual broccoli rabe, we go for chard, which tastes less bitter, and add Peppadew peppers and anchovies for a spicy-salty contrast.

The chard leaves wilt quickly in the sauce while the stems have a succulent and crispy texture like celery which is best sautéed. To bring out the best of both, we followed Nancy Silverton’s lead from The Mozza cookbook, cooking the leaves and stems separately. To dissect the two parts, cut each side of the midrib of each leaf. Hold the chard stems; they add flavor and texture to the dish. Make sure to keep the stems and leaves separate after preparation, as they enter the pan at different times.

12 ounces of orecchiette pasta

Kosher salt

2 tablespoons extra virgin olive oil, divided, plus more for serving

1 pound mild or hot Italian sausage, casings removed

3 anchovy fillets, thinly sliced

2 teaspoons of ground fennel seeds

¼ cup finely chopped mild Peppadew peppers, plus 1 tbsp brine

8 large garlic cloves, thinly sliced

1 pound Swiss chard, sliced ​​½ inch thick stems and coarsely chopped leaves, set aside separately

¾ cup low sodium chicken broth, divided

3 tablespoons finely grated Parmesan, plus more for serving

Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, return to the pot and toss with 1 tablespoon of oil. Put aside.

Meanwhile, in a 12-inch skillet over medium-high heat, add the remaining 1 tablespoon of oil and heat until it sparkles. Add the sausage and cook, breaking it into small pieces, until golden brown, 6 to 8 minutes. Transfer to a paper towel-lined plate, then pour in all the fat except 1 tbsp. Add the anchovies, fennel and Peppadews to the pan and cook over medium heat, stirring constantly, until fragrant, about 30 seconds.

Stir in the garlic and chard stems, then cook until the garlic is aromatic, about 30 seconds. Add ¼ cup of the broth and cook, scraping up the golden bits, until most of the liquid has evaporated, 1 to 2 minutes. Stir in the chard leaves and the remaining ½ cup of broth. Cover, reduce heat to medium-low and cook until leaves are wilted, about 2 minutes.

Scrape the chard mixture into the pot with the pasta. Add the sausage and ½ teaspoon of salt and stir over medium-low heat until pasta is heated through, about 1 minute. Gradually add the Parmesan, then the Peppadew brine. Taste and season with salt. Serve sprinkled with more Parmesan and drizzled with oil.

Farfalle with kale, garlic and lemon.Connie Miller / from CB Creatives

Kale, Garlic and Lemon Farfalle

Makes 4-6 servings

The inspiration for this pasta dish comes from The River Café cookbook by Rose Gray and Ruth Rogers. The kale is quickly blanched, then stirred in a food processor to make a vibrant puree to coat the noodles al dente. The mineral notes of kale are balanced by lightly golden garlic, crisp lemon juice and zest, and savory grated cheese.

To facilitate preparation, we use bagged kale which does not need to be hulled or washed; Kale, Baby, and Lacinato (also known as Tuscan or Dinosaur) all work well.

Kosher salt and ground black pepper

1 pound bag of kale (see summary)

1 pound of farfalle or cavatappi pasta

¼ cup extra virgin olive oil, plus more for serving

6 medium garlic cloves, thinly sliced

Grated zest and juice of 1 lemon

1 teaspoon of red pepper flakes

1 ounce of pecorino romano or parmesan, finely grated (½ cup)

Ricotta cheese, optional, for garnish

In a large pot of salted boiling water, cook the kale until softened. Using a slotted spoon, transfer to a food processor; puree until smooth. Add the pasta to the boiling water, then cook until al dente. Reserve 2 cups of the cooking water, then drain. In the same saucepan, cook the oil and garlic, stirring constantly, until they begin to brown. Add the kale puree, lemon juice, pasta and ½ teaspoon of salt and black pepper. Mix by adding water to the pasta to dilute. Off the heat, stir in the zest, pepper flakes and cheese; Season with salt and pepper. Drizzle with additional oil. Garnish with ricotta cheese, if desired.

Fettuccine with olives and arugula.Connie Miller / from CB Creatives

Fettuccine with olives and arugula

Makes 4 servings

You can use a food processor to blend the olives until finely chopped or prepare them by hand with a chef’s knife. Pecorino romano is a delicious dish, but you can omit it to make the dish vegan.

Canned olives won’t work in this dish – their texture is floury and smooth, and their flavor tends to be weak and watery. Olives packed in jars or sold loose in the deli section of the grocery store are the best choice for this dish.

3 medium garlic cloves, chopped

2 serrano or Fresno peppers, hulled, seeded and thinly sliced

2 tablespoons lemon juice, plus lemon wedges for serving

Kosher salt and ground black pepper

12 ounces of fettuccine or linguine

1 cup pitted black or green olives, or a mixture, finely chopped (see note)

2 tablespoons of extra virgin olive oil

4 cups loosely packed baby arugula, coarsely chopped

Grated Pecorino Romano, for serving (optional)

In a small bowl, combine the garlic, peppers and lemon juice. Let stand for about 15 minutes. Meanwhile, in a large saucepan, bring 4 liters of water to a boil. Add 1 tablespoon of salt and the pasta, then cook, stirring occasionally, until al dente. Reserve ½ cup of the cooking water, then drain.

While the pasta cooks, place the olives in a large bowl. Add the drained pasta to the olives, along with the oil, the garlic-chili mixture, ¼ teaspoon of pepper and 2 tablespoons of the reserved cooking water. Mix, adding cooking water 1 tablespoon at a time as needed to create a silky sauce. Add the arugula and serve with lemon wedges and pecorino, if desired.

Whole Wheat Penne with Broccolini And Goat Cheese.Connie Miller / from CB Creatives

Whole Wheat Penne with Broccolini And Goat Cheese

Makes 4 servings

Olive oil not only adds flavor, it also helps the cheese melt smoothly. Goat cheese should be at room temperature, not cold, to combine with the oil. If you can’t find broccolini, sometimes called baby broccoli, replace it with an equal weight of broccoli florets.

Make sure the pasta does not cook completely al dente; it should still be very firm to drain, as it will continue to cook in the pan with the broccolini.

Lemon Toasted Bread Crumbs add a nice, crunchy contrast as well as an accent of lively flavor.

12 ounces of whole wheat penne rigate

Kosher salt and ground black pepper

4 ounces of goat cheese (fresh goat cheese), at room temperature

8 tablespoons extra virgin olive oil, divided

cup of panko breadcrumbs

1 tablespoon grated lemon zest, plus lemon wedges, for serving

1 medium yellow onion, finely chopped

8 medium garlic cloves, chopped

6 anchovy fillets, thinly sliced

1 teaspoon of red pepper flakes

12 to 16 ounces of broccolini, trimmed, large stems halved lengthwise, cut into 1-inch pieces

In a large saucepan, bring 4 liters of water to a boil. Stir in the pasta and 2 tablespoons of salt, then cook until just cooked through and still quite firm. Reserve 2 cups of the cooking water, then drain and set aside.

Meanwhile, in a small bowl, use a fork to combine the goat cheese, 5 tablespoons of oil and ½ teaspoon of salt and pepper each. Put aside. In a 12-inch non-stick skillet over medium heat, combine 1 tbsp of the remaining oil and the panko. Cook, stirring frequently, until lightly browned, 6 to 8 minutes. Stir in ½ teaspoon of salt and pepper, then transfer to a small bowl. Let cool, then stir in the lemon zest. Put aside.

Return the pan to medium heat and heat the remaining 2 tablespoons of oil until sparkling. Add the onion and cook, stirring occasionally, until just starting to brown, about 5 minutes. Stir in the garlic, anchovies and pepper flakes; cook until fragrant, about 30 seconds. Add the Broccolini and ¼ cup of the reserved pasta cooking water and stir. Cover and cook until broccolini turns bright green, 30 to 60 seconds. Add the cooked pasta and 1 cup of the reserved cooking water. Cook, stirring constantly, until al dente and broccolini are tender and crunchy, 3 to 4 minutes.

Off the heat, add the goat cheese mixture and ‚cup of the remaining reserved pasta cooking water. Stir until the pasta is evenly coated, adding more water for the pasta as needed. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the panko mixture. Serve with lemon wedges.


Christopher Kimball is the founder of Milk Street, which is home to a magazine, a school, and radio and TV shows. Globe readers get 12 weeks of full digital access, plus two issues of the print magazine Milk Street, for just $ 1. Go to 177milkstreet.com/globe. Send your comments to [email protected]

Leave a Comment

Your email address will not be published. Required fields are marked *