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Easy Spaghetti with Leafy Greens and Pesto

You will love how what seems like a huge pile of greens shrinks into this quick and easy dinner of spaghetti with leafy greens and pesto! While the the pasta water comes to a boil, saute onions, wilt in the greens, and finish with a decent dollop of garlicky pesto!

Spaghetti with Greens and Pesto on white plate with orange napkin and fork

A pound of greens cooks into just about 2 cups of tangy cooked sweetness. You can use any leafy greens for this pasta. I like the slightly bitter flavor of beet greens, so if you come across beets with healthy looking greens attached–you definitely need to make this spaghetti dish.

If you’re using chard, use both the stems and the greens. Slice the stems off the leaves, then dice the stems into small pieces and sauté along with the onions.

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