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:

Equipment:

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:

covered percent of daily need