Pasta with Butter, Garlic and Greens
Ingredients
- 16 oz short Pasta
- 5 oz fresh Greens (such as Spinach, Kale, Arugula and Chard)
- 4 Tbsp Vegan Butter
- 4-6 large Garlic cloves minced or crushed
- Juice from 1/2 medium Lemon
- 1 1/2 Tbsp Capers
- 1 cup Vegan Grated Parmesan
- Salt & Pepper to taste
- 1 Tbsp chopped Parsley
- 1/3 cup crushed Pistachios
- 1 cup reserved Pasta Water
Preparation
Cook the pasta according to package directions and reserve 1 cup of the pasta water.
While the pasta is cooking, start the sauce by melting the butter in a large pot on medium low heat.
Add the garlic and cook on low heat until fragrant, about 2-3 minutes. Then add the capers and lemon juice and cook for another 2 minutes.
Add half of the grated parmesan cheese and mix well. Add about 1/2 cup of the reserved pasta water or more if needed to loosen the sauce and mix until smooth. Season with salt and pepper.
Add the cooked and drained pasta and mix until well coated. Add the fresh greens and bring the heat to medium. Mix the greens through the pasta and stir occasionally until they begin to wilt.
Add the remaining grated parmesan and fresh parsley and mix well. Serve each portion with a generous topping of crushed pistachios.
Notes
This pasta is made with simple ingredients that can be easily swapped.
It is perfect for a last-minute dinner and a great way to include fresh greens in your meals.
