Vegetarian

Jamie Oliver's Super Green Spaghetti

by:
February 11, 2019
Photo by David Loftus
Author Notes

Excerpted from 5 Ingredients: Quick and Easy Food by Jamie Oliver. Copyright © 2017 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus. —Food52

Test Kitchen Notes

Featured in: Jamie Oliver's 5-Ingredient, 15-Minute Pastas Are Weeknight Miracle Workers —The Editors

  • Prep time 2 minutes
  • Cook time 11 minutes
  • Serves 2
Ingredients
  • 5 ounces dried spaghetti
  • 4 cloves of garlic
  • 7 ounces cavolo nero (also known as Tuscan kale, lacinato kale, or dinosaur kale)
  • 1 ounce Parmesan cheese
  • 1 ounce ricotta cheese
In This Recipe
Directions
  1. Cook the pasta in a pan of boiling salted water according to the package instructions. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes. Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper.
  2. Drain the pasta, reserving a cupful of cooking water. Return the pasta to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

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