Orecchiette with Wilted Spinach, Kale and Toasted Pine Nuts
The pup and I were tucked inside for most of today, escaping the rain. The Honey is away for work again this week, which makes it three out of the last four weeks that he’s been gone. So as not to spend too much time missing him (especially in this snuggle-inspiring weather), I’ve been Spring cleaning, baking up a storm, and planning all sorts of lovely new features for the site.
When it’s just me, I tend to fall back on classic pasta dishes that cook quickly and make for easy leftovers. Craving something warm and comforting today, I whipped up this simple pasta dish for lunch; little orecchiette pasta tossed with fresh spinach and kale leaves in a quick olive oil and garlic sauce. Adorned with a sprinkling of toasted pine nuts and a generous amount of Parmesan, this dish makes for a healthy and flavorful Spring meal.
Orecchiette with Wilted Spinach, Kale and Toasted Pine Nuts
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 Servings 1x
- Category: Pasta
Description
A quick weeknight recipe for Orecchiette with Wilted Spinach, Kale and Toasted Pine Nuts, ready in 15 minutes.
Ingredients
- 1/2 lb orecchiette pasta
- 1/3 cup pine nuts
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/4 cup onion, finely chopped
- 1 tbsp fresh garlic, finely chopped
- 1 cup fresh spinach
- 1 cup fresh kale, ripped into bite-sized pieces
- 1/2 cup freshly-grated Parmesan, plus more for serving
- kosher salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta al dente according to package directions (usually about 8-10 minutes).
- While the pasta is cooking, heat a large skillet over medium-heat. Add the pine nuts and toast, stirring occasionally, until golden brown. Remove from the pan and set aside.
- Add the olive oil, butter, garlic and onion to the skillet, and cook, stirring occasionally, for 1-2 minutes until the onion begins to soften.
- Drain the pasta, reserving about 1/4 cup of the cooking liquid. Add the pasta and reserved liquid to the skillet along with the spinach and kale leaves. Stir to combine until the spinach and kale have softened and begin to wilt.
- Toss the pasta with the pine nuts and Parmesan and season generously with salt and pepper. Serve immediately with additional Parmesan.
Pingback: Joice of Cooking with Susanna – June 28th | Sabine's Baskets
Pingback: My Chef’s Hat – Orecchiette with Wilted Spinach, Kale & Toasted Pine Nuts
Pingback: 99 Healthy Kale Recipes for Every Meal
Pingback: 15 Delicious Orecchiette Pugliesi Recipes
I found this recipe on Pinterest a few months ago and it’s definitely one of our favorites! So quick and easy and delicious! Definitely part of our dinner routine!
Hi Justine! I’m so glad you and your family enjoy the recipe!
Your recipe was delicious! We served it with homemade duck sausage and a great bottle of Sangiovese! Thank you!
★★★★★
This looks like such a great spring pasta dish and it finally gets me cooking kale! I shared the deliciousness with my readers here: http://seektobemerry.blogspot.com/2013/04/spring-eats.html Cooking this tonight, thanks for the inspiration!
Thanks Meri! I’m glad you liked it!
great spring pasta recipe!
Thanks, Dina! This is my new fav combination.
This sounds amazing! I always love tossing greens into pasta. Kale in particular goes so well with parm.
Thank you, Grace! They are so easy and quick too!
OMG, this pasta looks divine! I love mixing kale and parmesan, they make such a great combo!
Thanks, Yvonne! I also love how the healthy benefits of kale and spinach “cancel out” my heaping scoops of parmesan, or at least that’s what I’ve convinced myself!