Pasta with greens, garlic and chile from River Cottage Veg: 200 Inspired Vegetable Recipes (page 261) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • eliza on October 02, 2024

    Very easy and great way to cook greens from the garden. In my book it calls for chard, kale, or Savoy cabbage, all of which are most abundant in late summer to fall. Can reduce the amount of pasta if desired, and it’s easy to adapt to 1 or 2 servings. Other than the greens it’s mostly pantry staples. This is something I make a lot, mostly with shredded kale, whole grain pasta, and pepper flakes. There are 2 variations on the same page not indexed: pasta with broccoli, and with chickpeas and lacinato kale, both good.

  • Zosia on January 18, 2015

    Very quick and flavourful. I used baby spinach and added it to the pan just before the pasta, cooking just long enough to wilt it.

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