Garlic And Greens Spaghetti Recipes

ALICE WATERS' SPAGHETTI WITH GREEN GARLIC RECIPE

Steps:

• Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.
• Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
• Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.

HERBY PASTA WITH GARLIC AND GREEN OLIVES

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
• Meanwhile, heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes. Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavors meld.
• Using tongs, transfer pasta to pot with sauce and add butter and 1/2 cup pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed.
• Divide pasta among bowls and drizzle with more oil.

SPAGHETTI WITH SPICY GREENS AND GARLIC

Steps:

• Game Plan: Slice the garlic and onions while the water boils. Wash and tear the greens while the onions brown.
• Bring a large pot of cold water to a boil and salt it generously. Cook garlic in olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crispy, about 3 minutes; take care that the garlic doesn't get too brown or it will be bitter. Using a slotted spoon, transfer the garlic chips to a paper towel. Pour off and reserve all but 2 tablespoons oil. Add the onions and red pepper (add a little more if you like things spicy) to the skillet and cook, stirring, until light brown, about 10 minutes. Season with the 1 1/2 teaspoons salt.
• When the onions are almost done, add the greens to the boiling water and cook, uncovered, just until tender, about 2 minutes. Using tongs, lift the greens from the water, shake off the excess water, add them to the onions, and cook, stirring occasionally, until tender, about 5 minutes.
• Bring a fresh pot of water to a boil. Salt it generously, add the spaghetti, and cook, stirring occasionally, until al dente, 8 to 10 minutes. Scoop out and reserve about 1 cup of the cooking water; drain the pasta. Transfer the pasta to a serving bowl and toss with the cheese. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Scatter the garlic chips over the top and serve.

GARLIC-AND-GREENS SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
• When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
• Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

PASTA WITH GREENS AND ROASTED GARLIC

Steps:

• Preheat oven to 450 degrees. Bring water to a boil for the pasta. While this is coming to a boil, Trim and discard coarse leaves and tough stem roots from broccoli rabe. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. Set garlic in a baking pan and broil or roast for 10 minutes or until outside begins to soften and get golden. Add pasta to boiling water. Heat olive oil in a large skillet. When hot add roasted garlic, broccoli rabe, broth, dried red pepper flakes and salt. Partially cover skillet and saute about 3 minutes. Add cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans are heated through.
• Drain pasta, transfer to serving bowl and toss with broccoli rabe and beans. Shave Parmesan slices over the top.

MEDITERRANEAN PASTA WITH GREENS

Steps:

• 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 chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
• Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

PASTA WITH GARLICKY GREENS

Steps:

• Heat the oil in a frying pan. Add the leeks and garlic and let them soften for 15 mins. Stir in the spinach or kale for final few mins to wilt. Add the crème fraîche, stir and remove from the heat.
• Cook the pasta in plenty of boiling water. Drain the pasta, put it back in its saucepan, then stir the leek sauce into it. Serve in bowls with crumbled blue cheese on top.