Garden Greens And Goat Cheese Pasta
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
57
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
The cheese will melt, making a creamy sauce
2
Add cooking water as needed to loosen
3
Pull the tough stems away from the leaves of: 1 bunch of kale (lacinato, Red Russian, or Siberian) Put the stems into the compost bucket and wash the leaves in cool water
4
Drain
5
Cook the leaves until tender in boiling salted water
6
Remove from the water and let cool
7
Bring the water back to a boil and add: 1 pound whole-wheat spaghetti While the pasta is cooking, heat a heavy-bottomed skillet over medium-high heat and pour in: 2 tablespoons extra-virgin olive oil Stir in the greens and heat through
8
Move the greens from the center of the pan and add: 2 garlic cloves, finely chopped Allow to cook for a minute and stir into the greens
9
Taste for salt and add as needed
10
When the pasta is cooked, drain it in a colander, reserving some of the cooking liquid
11
Add the drained pasta to the greens with: 1/3 cup crumbled fresh goat cheese A pinch of dried chile flakes A drizzle of extra-virgin olive oil Stir the greens, pasta, and goat cheese together
12
Taste for salt one last time before serving
13
Pull the tough stems away from the leaves of: 1 bunch of kale (lacinato, Red Russian, or Siberian) Put the stems into the compost bucket and wash the leaves in cool water
14
Drain
15
Cook the leaves until tender in boiling salted water
16
Remove from the water and let cool
17
Bring the water back to a boil and add: 1 pound whole-wheat spaghetti While the pasta is cooking, heat a heavy-bottomed skillet over medium-high heat and pour in: 2 tablespoons extra-virgin olive oil Stir in the greens and heat through
18
Move the greens from the center of the pan and add: 2 garlic cloves, finely chopped Allow to cook for a minute and stir into the greens
19
Taste for salt and add as needed
20
When the pasta is cooked, drain it in a colander, reserving some of the cooking liquid
21
Add the drained pasta to the greens with: 1/3 cup crumbled fresh goat cheese A pinch of dried chile flakes A drizzle of extra-virgin olive oil Stir the greens, pasta, and goat cheese together
22
The cheese will melt, making a creamy sauce
23
Add cooking water as needed to loosen
24
Taste for salt one last time before serving