Meet your new favorite spring dinner.
Put the best of spring’s early harvest to use in this quickweeknight pasta recipe.
Round out the flavors with plenty of garlic and lemon juice.
Credit:Gabe Greco
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Cover pasta to keep warm.
Cook Greens
Heat oil in an extra large deep sided skillet over medium heat.
Cook until translucent, about 5 minutes.
Add garlic, cook until fragrant, 1 to 2 minutes.
Add spinach and cook until spinach is wilted, about 1 minute.
Cover and blend until smooth.
Add pasta and heat through.
Add reserved pasta waster, 2 tablespoons at a time, to desired consistency.
Top with radishes, micro greens, snap peas and additional herbs, as desired.
Recipe developed byEmily Nienhaus.
2,000 calories a day is used for general nutrition advice.
