Greens pasta

Ingredients

• 1capsicum
• 1brown onion
• 1 largesilver beet leaf
• ½zucchini
• 3garlic cloves
• 1 splashwhite wine
• to tastebutter
• to tastesalt and pepper
• 1chilli
• to tasteoil
• as neededpasta of your choice
• to tastesalt flakes

Instructions

1. 1

   Cook the pasta

   Cook the pasta until al dente. Coat it with oil and cool it in the fridge.

2. 2

   Fry the aromatics

   Heat oil in a pan and fry the onion, garlic and chilli.

3. 3

   Add the zucchini

   Add the zucchini to the pan.

4. 4

   Add the capsicum

   Add the capsicum to the pan.

5. 5

   Deglaze the pan

   Pour in a splash of white wine to deglaze the pan, then add the butter.

6. 6

   Add the silver beet

   Slice the silver beet into chunky pieces, rinse it and add it to the pan.

7. 7

   Season the vegetables

   Season with salt and pepper to taste.

8. 8

   Add the pasta

   Add the cooled pasta to the pan.

9. 9

   Serve with flakes

   Serve with a sprinkle of salt flakes for flavour and decoration.

What is greens pasta?

Greens pasta is a flexible pasta dish built around vegetables and leafy greens. This version pairs silver beet with capsicum and zucchini, then brings the ingredients together with white wine and butter.

Rather than relying on a long list of additions, it uses a quick pan sauce and a choice of pasta. The recipe has no specified pasta shape, so use one that catches the vegetables and sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 13g protein, 70g carbs, 14g fat.

Most of the carbohydrates come from the pasta, while butter and oil provide most of the fat. The vegetables contribute some fibre, and the recipe includes no substantial protein source; serve it with beans or a protein-rich side if you want to balance the plate.

The vegetables

Silver beet: the large leaf adds the leafy element. Slice it into chunky pieces as directed, and rinse it before adding it to the pan.

Capsicum and zucchini: these add colour and tender vegetable pieces. Cut them into manageable pieces so they are easy to eat with the pasta.

Building the sauce

Aromatics: frying the onion, garlic and chilli in oil starts the flavour base. Keep them moving in the pan so the garlic does not catch.

Wine and butter: the wine deglazes the pan, loosening the flavours left behind by the vegetables. Butter then gives the sauce a richer finish.

Cooking the pasta

Al dente: cook the pasta until it is tender but still has a slight firmness at the centre. The recipe does not give a cooking time, so use the packet guidance and check it as it cooks.

Cool first: the method calls for oiling the cooked pasta and chilling it before it goes into the pan. Drain it well so excess water does not dilute the sauce.

Getting the texture right

Leafy greens: add the silver beet after the wine and butter, then cook it until it has softened to your liking. The recipe does not specify a time, so check its texture as you go.

Final mix: add the pasta once the vegetables and sauce are together, and toss until coated. Taste before serving and adjust the salt and pepper.

Serving the pasta

Serve it straight from the pan with salt flakes scattered over the top. A simple side salad or some bread can accompany the pasta if you want a fuller meal.

Recipe notes & tips

• Prepare the vegetables before heating the pan so they can be added in sequence.
• Cook the pasta just to al dente, as it will be mixed into the pan again.
• Drain the pasta well before coating it with oil and chilling it.
• Use a splash of wine to lift the browned flavours from the bottom of the pan.
• Taste the sauce before serving, since the amount of salt and pepper is left to preference.

Variations

• Change the pasta: choose a shape that holds the vegetable pieces and sauce.
• Adjust the chilli: use less for a milder dish or more for extra heat.
• Add a protein: toss through cooked beans for a more substantial vegetarian meal.
• Use another leafy green: replace the silver beet with a similar leafy vegetable.
• Finish with herbs: scatter chopped fresh herbs over the pasta before serving.

Common mistakes to avoid

• Overcooking the pasta: cook it to al dente so it keeps some firmness when added to the pan.
• Burning the garlic: stir the aromatics and keep the heat controlled while frying.
• Skipping the rinse: rinse the sliced silver beet before adding it to the pan.
• Diluting the sauce: drain the cooked pasta thoroughly before chilling it.
• Adding too much seasoning at once: season to taste and adjust before serving.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a pan over a gentle heat, adding a small splash of water if the pasta seems dry.

Frequently asked questions