Easy Spaghetti with Leafy Greens and Pesto
Easy pasta and greens dish. Follow the template using any variety of green and any kind of pasta. Makes 2 to 4 servings, depending on how hungry you are.
Servings: 3 servings.
Calories: 363kcal
Ingredients
- ½ pound leafy greens, chard, beet greens, collards, kale etc.
- 8 ounces whole wheat spaghetti
- 2 tablespoons extra virgin olive oil
- ½ each yellow or red onion , sliced
- 1 tablespoon sherry wine vinegar
- ¼ teaspoon fine sea salt
- About 1/4 cup basil pesto , homemade or purchased (see note)
- ⅛ teaspoon red chile flakes
Instructions
- Wash the greens. Trim the leaves from the ribs. If you're using chard, cut the ribs into 1/4-inch pieces.
- Bring a large pot of salted water to a boil. Following package directions, cook the spaghetti until it is tender to the bite (al dente).
- Over medium high flame, heat the oil in a large skillet.
- Add the onions and sauté, stirring often until they soften and become translucent, about 5 minutes.
- Chop the greens into 1-inch pieces and add to the skillet. Reduce the heat and cook, stirring occasionally, until the greens wilt and shrink, about 10 minutes. Season with the sherry wine vinegar and salt.
- Stir in the pesto and red chile flakes, and then gently toss in the cooked spaghetti, stirring to mix well.
Notes
Vegans: do not use pesto as it contains cheese. Sauté 3 minced garlic cloves with the onions.
Nutrition
Calories: 363kcal | Carbohydrates: 60g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 373mg | Potassium: 743mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 4807IU | Vitamin C: 23mg | Calcium: 120mg | Iron: 5mg