Nduja & Spring Greens Pasta
Indulge in the vibrant flavors of Nduja & Spring Greens Pasta, a dish that transforms everyday ingredients into a culinary masterpiece. This recipe combines spicy Nduja with fresh spring greens, creating a silky sauce that clings to your favorite pasta. Perfect for cozy dinners or impressing guests, every bite bursts with warmth and joy. Effortlessly simple yet remarkably delicious, this dish is sure to become a favorite at your table.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz spaghetti or linguine
- 3 oz Nduja
- 2 cups fresh spring greens (spinach, arugula, or kale)
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: Boil salted water in a large pot and add the pasta. Cook according to package instructions until al dente, about 8-10 minutes.
- 2. Sauté Garlic: In a large skillet over medium heat, heat olive oil and sauté minced garlic until fragrant but not browned, about 1-2 minutes.
- 3. Add Nduja: Crumble the Nduja into the skillet and stir continuously until it melts into a rich sauce.
- 4. Incorporate Greens: Add the spring greens to the skillet and sauté until slightly wilted, about 2-3 minutes.
- 5. Combine with Pasta: Drain the cooked pasta (reserve some water) and add it to the skillet. Toss everything together and add reserved pasta water as needed for creaminess.
- 6. Finish with Parmesan: Remove from heat and sprinkle freshly grated Parmesan over the top, stirring gently until melted.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 540
- Sugar: 2g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Feel free to substitute spring greens with any leafy greens available, such as kale or Swiss chard. For added heat, incorporate chili flakes according to your preference. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently with a splash of water.