Pasta with Green Herbs, Greens and Garlic from My Garden

September  1, 2011
2 Ratings
  • Makes about 4 servings
Author Notes

My garden this past year was not like previous years - only 3 zucchini, the rabbits took the green beans and the tomatoes were small (but tasty!). The collards, basil, parsley, green onions and oregano were extremely prolific however, so I combined them with some pasta for a really earthy dish. I like the bitterness of the collards in this but I think kale would be excellent also. —inpatskitchen

What You'll Need
  • 1/4 cup extra virgin olive oil
  • 6 cloves minced garlic
  • 3/4 cup sliced green onions
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 4 cups chopped collard greens
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup minced parsley
  • 1/2 cup sliced fresh basil leaves
  • 2 tablespoons minced fresh oregano leaves
  • 12 ounces long pasta like fettucine cooked in chicken broth with about 1 cup of the broth reserved
  • Salt and pepper for re-seasoning
  • Grated Parmesan for garnishing
  1. In a large saute pan, saute the garlic and green onions over medium heat for a minute or two until the garlic becomes fragrant.
  2. Add the wine and the 1/2 cup of chicken broth and then start adding the collards a handful at a time until they wilt. Simmer them for about 20 minutes until the liquid is almost gone.
  3. Add the salt and pepper, stir in the cooked pasta and while still on the heat stir in the parsley, basil and oregano.
  4. Stir in some of the reserved broth until you get your desired consistency for the sauce. Re-season with salt and pepper, pour into a serving bowl and garnish with as much grated Parmesan as you like.

See what other Food52ers are saying.

  • lapadia
  • student epicure
    student epicure
  • boulangere
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

11 Reviews

whmcdevitt September 21, 2011
DELICIOUS...i used the same amount of greens and herbs but used a whole
lb. of fettucine and it was fine.
inpatskitchen September 21, 2011
I'm so glad you enjoyed this...I just love pasta with all kinds of greens (especially when I grow them myself!) Thanks!
lapadia September 2, 2011
Can't go wrong with pasta, fresh garden greens and cheese! BTW - we keep a very tall fence around our garden to keep bunnies, deer and other critters from feasting to their heart's desire!
inpatskitchen September 2, 2011
Thanks lapadia! Unfortunately the fence doesn't always work....
student E. September 1, 2011
oh, yum! i want a big bowlful right now!
inpatskitchen September 2, 2011
Thanks!..Eating greens like this is super yummy!
boulangere September 1, 2011
Gee, hard to believe 3 zucchini. They're usually plentiful as, well, rabbits. Love this.
inpatskitchen September 2, 2011
We moved the zucchini this year...I think that was the problem.....should have tried harder at moving the rabbits (LOL)! Thanks
GiGi26 September 1, 2011
This looks great and sounds as you said "Earthy"! Yummy!
inpatskitchen September 2, 2011
Thank you!! If I could only have a garden big enough for more of the same I'd be a happy camper!
inpatskitchen September 1, 2011
Thank you sdebrango...I kept looking at all those collards and green herbs in the garden and knew I needed to combine them!