Orecchiette with Wilted Spinach, Kale and Toasted Pine Nuts

Orecchiette with Spinach and Kale | Fork Knife Swoon

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.

Orecchiette with Spinach and Kale | Fork Knife Swoon

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 Spinach and Kale | Fork Knife Swoon

Orecchiette with Wilted Spinach, Kale and Toasted Pine Nuts

  • Author: Fork Knife Swoon
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 4 Servings 1x
  • Category: Pasta


A quick weeknight recipe for Orecchiette with Wilted Spinach, Kale and Toasted Pine Nuts, ready in 15 minutes.



  • 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


  1. Cook the pasta al dente according to package directions (usually about 8-10 minutes).
  2. 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.
  3. 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.
  4. 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.
  5. Toss the pasta with the pine nuts and Parmesan and season generously with salt and pepper. Serve immediately with additional Parmesan.


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April 4, 2013

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  • Reply
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    […] Pasta with Wilted Spinach, Kale and Pine Nuts –   toss orecchiette (or other) pasta  in a quick olive oil and garlic sauce with fresh spinach and kale, and ready! Simple and delicious. […]

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    My Chef’s Hat – Orecchiette with Wilted Spinach, Kale & Toasted Pine Nuts
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    […] sweet potatoes tonight because I have a couple here that I need to use. But then I came across Orecchiette with Wilted Spinach, Kale & Toasted Pine Nuts. I have baby spinach that’s about to be past its life span, so that won […]

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    […] 27. Orecchiette with Wilted Spinach, Kale and Toasted Pine Nuts So here they are really laying it on thick, and saying to heck with the debate of whether or not kale is healthier than spinach. They’re just using both of them so you’re getting a double up on nutrition. They’ve partnered it up with some pine nuts and a special type of pasta that might broaden your noodle horizons. This dish plays well with most any type of lean meat that you want to serve with it, either mixed in as smaller bite sized pieces, or as a whole on the side. […]

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  • Reply
    December 19, 2013 at 10:01 pm

    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!

    • Reply
      December 23, 2013 at 1:34 pm

      Hi Justine! I’m so glad you and your family enjoy the recipe!

  • Reply
    December 2, 2013 at 3:51 pm

    Your recipe was delicious! We served it with homemade duck sausage and a great bottle of Sangiovese! Thank you!

  • Reply
    April 18, 2013 at 1:16 pm

    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!

    • Reply
      April 28, 2013 at 5:05 pm

      Thanks Meri! I’m glad you liked it!

  • Reply
    April 8, 2013 at 2:10 pm

    great spring pasta recipe!

    • Reply
      April 10, 2013 at 10:13 am

      Thanks, Dina! This is my new fav combination.

  • Reply
    Grace @ FoodFitnessFreshAir
    April 7, 2013 at 10:03 pm

    This sounds amazing! I always love tossing greens into pasta. Kale in particular goes so well with parm.

    • Reply
      April 10, 2013 at 10:17 am

      Thank you, Grace! They are so easy and quick too!

  • Reply
    Yvonne @ bitter baker
    April 6, 2013 at 10:28 pm

    OMG, this pasta looks divine! I love mixing kale and parmesan, they make such a great combo!

    • Reply
      April 10, 2013 at 10:19 am

      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!