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, crushed
- Juice from 1/2 medium Lemon
- 1 1/2 Tbsp Capers
- 1 cup Vegan Grated Parmesan
- Salt and Pepper to taste
- 1 Tbsp chopped Parsley
- 1/3 cup Pistachios, crushed
- 1 cup reserved Pasta Water
Optional
- White Beans
Preparation
Cook the pasta according to package directions and reserve 1 cup of the pasta water.
While the pasta is cooking, melt the butter in a large pot over medium-low heat to start the sauce.
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 increase heat to medium. Stir occasionally until the greens begin to wilt.
Add the remaining grated parmesan and fresh parsley, and mix well. Serve each portion topped with crushed pistachios.
Tips
Use any fresh greens on hand such as spinach, kale, arugula, or chard.
Optionally add a can or two of white beans for extra plant protein.
