Healthy Weeknight Pasta And Greens – a delicious recipe with long pasta, olive oil, yellow onion, cream cheese, mixed greens, sherry. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Peel and slice the onion - I cut the halves into 3 and slice those. Heat a large skillet to medium and add the olive oil, then the onion. Stir and coat, then season the onion with a pinch of salt. Cook, stirring occasionally until the onions are deep golden brown. Do not get distracted by your new glowing bat decoration and burn them.
2
Bring a pot of salted water to a boil for the pasta.
3
Add the greens, rosemary and sherry to the onions, and cook until the greens are nicely wilted but not mush. Taste and season with salt and pepper.
4
Cook the pasta until al dente, then drain it quickly so there is still some water in there, and dump it into the skillet with the greens. Toss this around, then add the cream cheese in chunks and toss gently.
5
Serve topped with a sprinling of parmesan cheese.
489
kcal
Calories
28
g
Fat
49
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 ounces long pasta (I use a whole wheat linguini that I buy at the Farmer's Market), 2 tablespoons olive oil, 1 medium yellow onion, 4 ounces cream cheese, and more.
Yes, Healthy Weeknight Pasta And Greens falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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