| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 487 | 25g | 6g | 57g |
| sugars | fibre | protein | salt |
| 9g | 6g | 16g | 0.97g |
I can’t wait to share with you my vibrant and delicious Turnip Greens Pasta recipe. There’s something about this meal that is just so incredibly satisfying – it wholesomely fills you up with a delectable melange of freshness and comfort that is hard to find in other dishes. And what I love most about this recipe – besides the burst of flavors, of course – is how it magnificently incorporates turnip greens into a comforting bowl of pasta.
The California Connection
Having grown up in sunny California, fresh and health-conscious meals like this Turnip Greens Pasta are my type of comfort food. It’s hard not to be inspired by California, with our flourishing farmer’s markets filled with a rainbow of fresh produce and the endless possibilities they represent. The vibrant greens remind me of the nutrient-rich valleys, while the hearty pasta brings me back to my love for American classics.
The Health Benefits
Turnip greens are an exceptional source of vitamins A, C, and K, and are rich in calcium and fiber. In this recipe, they lend not just their nutritional punch, but also a subtle bitterness that perfectly complements the tangy Kalamata olives, bright lemon juice, and fresh tomatoes. By combining these ingredients, we create a dish that not only pleases the palate but also supports our health.
This recipe is similar to other pasta recipes like Spaghetti Aglio e Olio or Spaghetti Puttanesca. However, the inclusion of turnip greens gives our dish an unexpected twist that lifts it to new culinary heights.
This Turnip Greens Pasta goes wonderfully alongside a simple grilled chicken breast or a light white fish. If you want to stay in the Mediterranean mood, why not pair it with a dry, crisp California Chardonnay? A truly sun-kissed meal!
With this recipe in your hands, it’s time to head to the kitchen and start cooking! Your tastebuds (and your body) will thank you.
What You’ll Need
- 1 bunch of turnip greens, washed and chopped
- 1 pound of pasta of your choice
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1/2 cup of freshly squeezed lemon juice
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon of black pepper
- 1 teaspoon of kosher salt
- 1/2 cup grated Parmesan cheese
- 2 cups of diced fresh tomatoes
- 1 cup of Kalamata olives
Method
Step One
Start by boiling a large pot of salted water. Once the water is boiling, add the pasta and cook according to the instructions on the package for al dente. In the last 2 minutes of cooking time, add the chopped turnip greens into the pot with the pasta. Drain both the pasta and the greens, reserving 1 cup of pasta water for later use.
Step Two
While the pasta is cooking, heat up the olive oil in a large sauté pan over medium-high heat. Add the minced garlic to the pan, sautéing until it is golden and fragrant. Be careful not to burn it.
Step Three
Once the garlic is ready, add the diced tomatoes, Kalamata olives, red pepper flakes, black pepper and kosher salt to the pan. Sauté for a few minutes, or until the tomatoes start to soften.
Step Four
At this point add the freshly squeezed lemon juice and stir well. Let this mixture simmer for a couple of minutes to allow all the flavors to come together.
Step Five
Now, add the drained pasta and turnip greens to the pan, tossing well to make sure everything is well combined. If the pasta seems too dry, add in some of the reserved pasta water, a bit at a time, until the desired level of moistness is achieved.
Step Six
Finally, sprinkle the grated Parmesan cheese over the top of the pasta, continuing to toss until the cheese is melted and fully incorporated. Serve the pasta warm, with extra Parmesan cheese available for sprinkling on top if desired.
