Pasta in butter with broccoli and spinach
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 544, total fat 25 G., saturated fats 15 G., proteins 14 G., carbohydrates 68 G., fiber 4 G., cholesterol 61 mg, sodium 450 mg, sugar 3 G.
Calories 544, total fat 25 G., saturated fats 15 G., proteins 14 G., carbohydrates 68 G., fiber 4 G., cholesterol 61 mg, sodium 450 mg, sugar 3 G.
This recipe makes a quick midweek dinner a breeze. Dark green broccoli, spinach, and parsley are tossed with butter, then simply tossed with any cooked pasta, and a flavorful vegetable dish is ready! Keep any leftover green butter in the freezer to keep it on hand. This pasta can also be eaten hot or cold, making it perfect for bringing your lunch to work or taking it to a picnic.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g of pasta
- 140 g fresh or frozen (defrost) broccoli florets
- 110g frozen chopped spinach, thawed and squeezed out of water
- 1 cup fresh parsley, stems coarsely chopped
- 1 clove of garlic
- 110 g unsalted butter at room temperature
We recommend
Recipes with similar ingredients: pasta, broccoli cabbage, spinach, parsley
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil and add salt. Cook the pasta according to package directions until al dente. Discard 0.5 cups of the cooking water, then drain the pasta in a colander and set aside. Do not wash the pot.
- Meanwhile, combine the broccoli, spinach, parsley leaves and stems, garlic, 1 tablespoon salt, and a few grinds of black pepper in a food processor and pulse, stopping to scrape down the sides of the bowl as needed. Add the butter and continue pulse, stopping to scrape down the sides of the bowl as needed, until smooth.
Storage advice
Wrap the remaining broccoli and spinach oil tightly in plastic wrap or transfer to a container, seal tightly, and store in the freezer for up to 2 months. - In the same saucepan, melt 4 tablespoons of butter with the broccoli and spinach over medium heat. Add the pasta and toss, coating evenly and thinning the sauce with the reserved pasta water, 1 tablespoon at a time, if necessary. Divide the pasta among bowls and season with salt and pepper to taste.
Categories:
Similar recipes
