RECIPE: Creamy Green Pasta

There is a point each year when (almost) everything is ripe and ready to harvest!

Looking for ways to use all those veggies? This recipe combines a plethora of produce whilst maintaining the individual character of each. 

Creamy Green Pasta

INGREDIENTS

A pile of farm fresh veggies, all of which are destined for the same dish!

• 4 tablespoons olive oil, divided

• 1 medium onion, 1/4 inch dice

• 1 cup mushrooms, 1/8 inch slice

• 2 small zucchini or 1 medium zucchini, 1/2 inch dice

• 2 cups green beans, stems removed

• 2 garlic cloves, minced

• 4 cups spinach (or Swiss chard or kale, stems removed)

• 1 cup basil leaves

• ¾ cup evaporated milk

• ¼ cup walnuts

• ¼ cup almonds

• 1 pound of pasta

• ½ cup feta cheese

• ½ cup parmesan cheese, grated

INSTRUCTIONS

This veggie-packed pasta dish is sure to be a crowd pleaser!

• Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté onion and mushrooms for 5 minutes. Add the zucchini and sauté for another 5 minutes. Remove from heat.

• Steam or blanch green beans until tender. Set aside.

• Add remaining olive oil, garlic, spinach (or other green), basil, evaporated milk, walnuts, and almonds in a food processor. Process until smooth.

  • You may have to add the spinach in small batches, processing it down a few times before all the spinach fits in the food processer.

• Cook the pasta in salted, boiling water per package instructions.

• Drain the pasta and mix with the spinach-basil cream, sautéed vegetables, steamed green beans, and crumbled feta. Serve with a sprinkle of parmesan cheese on top.

COOKING NOTES

• Vegan version- use soy or almond milk for the evaporated milk and substitute tofu for the feta cheese; omit the parmesan.