Healthy Weeknight Pasta And Greens

By aargersi
October 25, 2011
18 Comments


Author Notes: During the week when I have less time to experiment and am more focused on eating right rather perfecting my pie crust skills I tend towards veggie laden healthy fat whole grain meals. This is one of them ... aargersi

Serves: 2

Ingredients

  • 6 ounces long pasta (I use a whole wheat linguini that I buy at the Farmer's Market)
  • 2 tablespoons olive oil
  • 1 medium yellow onion
  • 4 ounces cream cheese
  • 4 cups chopped mixed greens - I used turnip, mustard and collards
  • 1/2 cup dry sherry
  • salt and pepper
  • 1 teaspoon minced fresh rosemary

Directions

  1. Peel and slice the onion - I cut the halves into 3 and slice those. Heat a large skillet to medium and add the olive oil, then the onion. Stir and coat, then season the onion with a pinch of salt. Cook, stirring occasionally until the onions are deep golden brown. Do not get distracted by your new glowing bat decoration and burn them.
  2. Bring a pot of salted water to a boil for the pasta.
  3. Add the greens, rosemary and sherry to the onions, and cook until the greens are nicely wilted but not mush. Taste and season with salt and pepper.
  4. Cook the pasta until al dente, then drain it quickly so there is still some water in there, and dump it into the skillet with the greens. Toss this around, then add the cream cheese in chunks and toss gently.
  5. Serve topped with a sprinling of parmesan cheese.

More Great Recipes:
Pasta|Fall|Vegetarian|Entree

Reviews (18) Questions (0)

18 Comments

sexyLAMBCHOPx October 26, 2011
looks rich & satisfying
 
SKK October 25, 2011
Sounds simple and rich and great! Can't wait to try it. Love "healthy fat" as a title for anything!
 
marrison October 25, 2011
Looks delicious, but please, people! It's "HEALTHFUL" -- not "healthy"! We get healthy from eating such healthful dishes. :)
 
purplette December 21, 2012
Marrison, thanks for pointing that out, I'll try to remember this from now on. Aargersi, I tend towards those kind of meals too, appreciate finding this recipe:)
 
jaccord October 25, 2011
Another green to use are beet tops. I use beets in my juicer, and hated to throw away the beautiful greens. Ended up using them with pasta and they were delicious!
 
jaccord October 25, 2011
Another green to use are beet tops. I use beets in my juicer, and hated to throw away the beautiful greens. Ended up using them with pasta and they were delicious!
 
Bevi October 25, 2011
Oy such problems I have had commenting today! This is a perfect use of my left over cream cheese from Merrill's cookies - am on it.
 
Niknud October 25, 2011
How's your forehead? Don't see a picture yet (hahaha - too soon to tease?). I love that you use cream cheese - I discovered not too long ago that it is a great addition to all sorts of things I never thought of. I always include it in my enchillada fillings now!
 
Author Comment
aargersi October 25, 2011
** BAM BAM BAM ** :-) changed it to .gif - still no luck. Good thing I am not afraid to drown my troubles in wine!
 
Niknud October 25, 2011
Any port in a storm, right?
 
inpatskitchen October 25, 2011
Love pasta and greens!!! Am actually making one tomorrow with some leftover turkey! Thanks for posting this one.
 
hardlikearmour October 25, 2011
This sounds like a great mid-week meal, and soooo open for modification! Love it!
 
drbabs October 25, 2011
Really? No duck fat? (Kidding) I love the sherry. I'd put a fried egg on top, too.
 
hardlikearmour October 25, 2011
Oh yeah to the fried egg on top!
 
Author Comment
aargersi October 25, 2011
I plop eggs on top of things a LOT!
 
Author Comment
aargersi October 25, 2011
I was just commenting when you posted :-) Site is being ornery - 4 c greens, parmesan to serve <br />
 
Author Comment
aargersi October 25, 2011
The site is not showing all ingredients when I publish - you should see 4 cups of chopped greens 9mustard, turnip and collard) and parmesan to serve. It also won't let me upload my picture right now. Sigh.
 
Sue J. October 25, 2011
Hi -- I don't see "greens" listed in your ingredient list. Which ones do you use and how many? thanks.