Description
A quick and comforting bowl of buttery noodles paired with garlicky sautéed greens. This 50-50 dish brings cozy and clean together in just 15 minutes for the perfect weeknight meal.
Ingredients
Scale
- 8 ounces fettuccine or spaghetti
- 4 tablespoons butter
- 5 cups mixed greens (spinach, kale, or chard), chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1/4 cup reserved pasta water
- Optional: chili flakes, lemon zest, grated parmesan for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1/4 cup pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add chopped greens and cook until wilted but still vibrant. Season with salt and pepper. Remove from heat.
- In the empty pasta pot, add butter and cooked noodles. Toss to coat, adding reserved pasta water as needed for a silky texture.
- Plate noodles and greens side-by-side for a balanced bowl.
- Garnish with chili flakes, lemon zest, or parmesan if desired.
- Serve immediately and enjoy warm.
Notes
- Use any pasta or greens you have on hand—this recipe is flexible.
- For vegan version, substitute butter with plant-based butter or olive oil.
- Don’t overcook the greens—they should stay bright and slightly crisp.
- Reserve pasta water before draining to help the sauce cling to the noodles.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg