Orecchiette with Wilted Spinach, Kale and Toasted Pine Nuts

The recipe Orecchiette with Wilted Spinach, Kale and Toasted Pine Nuts can be made in approximately 15 minutes. This recipe serves 4. This main course has 465 calories, 15g of protein, and 25g of fat per serving. For $1.54 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of orecchiette pasta, kale, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. 2087 people were impressed by this recipe. It is brought to you by Fork Knife Swoon. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is super. Try Orecchiette In Brown Butter With Toasted Pine Nuts, Capers & Cu, Wilted Beet Greens with Goat Cheese & Toasted Pine Nuts, and Wilted Spinach with Dried Cherries and Pine Nuts for similar recipes.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 tbsp fresh garlic, finely chopped

1 cup fresh kale, ripped into bite-sized pieces

kosher salt and freshly ground black pepper, to taste

2 tbsp olive oil

1/4 cup onion, finely chopped

1/2 lb orecchiette pasta

1/2 cup freshly-grated Parmesan, plus more for serving

1/3 cup pine nuts

1 cup fresh spinach

2 tbsp unsalted butter

Equipment:

frying pan

Cooking instruction summary:

Cook the pasta al dente according to package directions (usually about 8-10 minutes).While the pasta is cooking, heat a large skillet over medium-heat. Add the pine nuts and toast, stirring occasionally, until golden brown. Remove from the pan and set aside.Add the olive oil, butter, garlic and onion to the skillet, and cook, stirring occasionally, for 1-2 minutes until the onion begins to soften.Drain the pasta, reserving about 1/4 cup of the cooking liquid. Add the pasta and reserved liquid to the skillet along with the spinach and kale leaves. Stir to combine until the spinach and kale have softened and begin to wilt.Toss the pasta with the pine nuts and Parmesan and season generously with salt and pepper. Serve immediately with additional Parmesan.

 

Step by step:


1. Cook the pasta al dente according to package directions (usually about 8-10 minutes).While the pasta is cooking, heat a large skillet over medium-heat.

2. Add the pine nuts and toast, stirring occasionally, until golden brown.

3. Remove from the pan and set aside.

4. Add the olive oil, butter, garlic and onion to the skillet, and cook, stirring occasionally, for 1-2 minutes until the onion begins to soften.

5. Drain the pasta, reserving about 1/4 cup of the cooking liquid.

6. Add the pasta and reserved liquid to the skillet along with the spinach and kale leaves. Stir to combine until the spinach and kale have softened and begin to wilt.Toss the pasta with the pine nuts and Parmesan and season generously with salt and pepper.

7. Serve immediately with additional Parmesan.


Nutrition Information:

Quickview
464k Calories
14g Protein
24g Total Fat
47g Carbs
22% Health Score
Limit These
Calories
464k
23%

Fat
24g
38%

  Saturated Fat
7g
46%

Carbohydrates
47g
16%

  Sugar
2g
3%

Cholesterol
23mg
8%

Sodium
411mg
18%

Get Enough Of These
Protein
14g
29%

Vitamin K
165µg
158%

Manganese
1mg
87%

Selenium
39µg
56%

Vitamin A
2655IU
53%

Copper
0.59mg
29%

Vitamin C
23mg
29%

Phosphorus
285mg
29%

Calcium
202mg
20%

Magnesium
79mg
20%

Vitamin E
2mg
16%

Zinc
2mg
14%

Iron
2mg
11%

Fiber
2g
10%

Potassium
353mg
10%

Vitamin B6
0.2mg
10%

Folate
36µg
9%

Vitamin B3
1mg
9%

Vitamin B1
0.13mg
9%

Vitamin B2
0.14mg
8%

Vitamin B5
0.39mg
4%

Vitamin B12
0.16µg
3%

Vitamin D
0.17µg
1%

covered percent of daily need
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Food Trivia

You can buy eel flavored ice cream in Japan.

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