March 29, 2013

Spaghetti with greens, vegetables and tomatoes

I made this pasta recipe earlier this week and Matt definitely approved. With a few modifications to the actual recipe, we enjoyed how the recipe put emphasis on the flavor of the vegetables and herbs.

Spaghetti with greens, vegetables and tomatoes

Recipe posted on via The Iron You blog (photo courtesy of The Iron You)

Serves: 4


10 oz whole wheat spaghetti
1 lb spinach and kale mixture
1 zucchini, quartered
8-10 white mushrooms, quartered
1 can diced tomatoes
1 garlic clove, more to taste
1 Tbs red pepper flakes
1 Tbs oregano
1 Tbs basil
4 Tbs. olive oil
grated Parmesan cheese (optional)


Thoroughly wash the spinach and kale. Trim the larger stems and roughly chop the leaves.

Bring a large pot of water to a boil. Drop the chopped spinach and kale and boil for 4 to 5 minutes. Fish them out with a slotted spoon, keeping the water in the pot for the pasta.

In a large skillet heat 3 tablespoons of the olive oil and garlic. Saute’ for 2 minutes until everything is fragrant. Stir in the greens and saute’ for 30 seconds. Add the can of diced tomatoes and herbs. Bring to a heat. Remove from burner.

Cook the spaghetti al dente. Drain in a colander, reserving some of the cooking water.

Add pasta to the skillet and saute’ over high heat for about 1 minute, until all the flavors combine. Add a couple of tablespoons of the reserved cooking water, if the pasta looks dry.

Serve immediately, sprinkled with a drizzle of olive oil and grated Parmesan cheese (optional).