Mediterranean Pasta with Greens

Mediterranean Pasta with Greens

Since I am still harvesting greens from my garden, I decided to use some for dinner last night. This recipe is easy to make, and full of wonderful flavors. The fresh cooked pasta is combined with greens, sun-dried tomatoes, olives, onion and cheese. The combination is wonderful.

You could use any number of greens in this recipe. I used collards because that is what I had. Chard or kale would work well. Spinach, too.

While the pasta is cooking, I start prepping the rest of the ingredients. This dish comes together in no time.

Feel free to play around with this dish a little. I could see adding toasted nuts to it, or maybe a protein like chicken breast or prosciutto. Here is the recipe. Enjoy!!

 

Mediterranean Pasta with Greens

1 (16 ounce) package uncooked pasta

1 bunch Swiss chard, kale or collards,  stems removed

2 tablespoons olive oil

1 medium onion, chopped

1/2 cup oil-packed sun-dried tomatoes, chopped

1/2 cup pitted, sliced black or kalamata olives

1/2 cup pitted, sliced green olives

1 clove garlic, minced

salt and pepper to taste

1/4 cup fresh grated Parmesan, Romano or Asiago  cheese

 

Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain. Place greens in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on high in the microwave 5 minutes, until limp; drain. You can also steam the greens on top of the stove. If cooking collards, give them an extra couple of minutes.  Heat the oil in a skillet over medium heat. Saute the onion until tender. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the greens. Cook and stir until tender. Toss with pasta and adjust seasonings. The olives are pretty salty, so you might not need additional salt. Sprinkle with cheese and serve. Serves 8