All The Greens Pasta with Roasted Tomatoes
Servings 4 People
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic smashed
- 5 cups fresh or frozen broccoli florets
- 4 cups loosely packed kale
- 2 cups loosely packed parsley
- 1 tsp fennel seeds
- ¼-½ tsp red pepper flakes optional
- 1 ½ tsp kosher salt divided
- 7 cups water divided
- 1 lb short pasta shape shells, cavatelli, penne, etc
- ¾ cup grated parmesan cheese + more for topping
- 1 tbsp butter
- 1-2 tbsp lemon juice
Roasted tomatoes (optional):
- 1 pint cherry tomatoes
- 1 tbsp olive oil
- ¼ tsp kosher salt
- These add a much needed burst of acidity, but if you’re skipping them, just squeeze some extra lemon on top.
- Note: Add your favorite meatballs or chicken to the pasta for extra protein. You could also top with a couple of fried eggs.
Items you can prep ahead (optional)
- Smash 3 cloves garlic
- Chop 5 cups broccoli florets (or use frozen like I did!)
- Chop 4 cups loosely packed kale
- Prep 2 cups loosely packed parsley leaves
- Grate 1 cup grated parmesan cheese
- Roast the tomatoes (if using)
Instructions
- To make the tomatoes (if using): preheat the oven to 400F. Line a baking sheet with parchment paper (or just use an oven-proof skillet). Add the tomatoes and toss them in the oil and salt. Bake for 10-15 minutes, or until the tomatoes have all burst open.
- In a large pot over medium heat, add the oil and garlic and cook, stirring occasionally, for about 1-2 minutes or until the garlic is fragrant (don’t let it burn).
- Add the broccoli, kale, parsley, fennel, red pepper flakes (if using), and ½ teaspoon salt. Stir around and let cook for 1 more minute, stirring frequently. Pour in 4 cups water and ½ teaspoon more salt. Cover the pot, bring to a boil, then let it simmer for 3-5 minutes, or until broccoli and kale are tender. Transfer everything to a blender (or use an immersion blender) and blend just for a few seconds until a beautiful green liquid forms.
- Pour back into the pot along with the pasta, remaining 3 cups water, and remaining ½ teaspoon salt. Give it a stir, bring to a boil, then reduce the heat to medium/medium-low to maintain a rapid simmer for 15 minutes (uncovered), or until pasta is cooked through and sauce has reduced, stirring the pasta every few minutes to make sure it isn’t sticking to the bottom of the pot. Towards the end when the liquid has reduced a lot, you’ll want to stir it more frequently to make sure it’s not sticking.
- Turn off the heat and stir in the parmesan, butter, and lemon. Serve topped with the tomatoes (if using), more parmesan, and black pepper.
Notes
Substitutions:
- To make gluten-free, use a gluten-free pasta (Jovial Foods brown rice pasta is my favorite option).
- To make dairy-free/vegan, stir in and top with my Pumpkin Seed Parmesan.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Pour a splash of water into your bowl before warming up in the microwave, stirring every minute. The water will help loosen up the sauce.
- Serve topped with more roasted tomatoes, parm, and black pepper.
- Add your favorite meatballs to the pasta for extra protein.