This easy Jamie Oliver 5-Ingredients Cavolo Nero Pasta is a quick, creamy, and nutritious meal perfect for busy nights. Packed with fresh cavolo nero, garlic, and ricotta, it’s simple to make with just a few ingredients. You can easily swap in different cheeses or pasta to suit your taste!
Ingredients Needed
- 150g (5.3 oz) dried spaghetti
- 4 cloves of garlic
- 200g (7 oz) cavolo nero
- 30g (1 oz) Parmesan cheese
- 30g (1 oz) ricotta cheese
How To Make 5 Ingredients Cavolo Nero Pasta
- Cook the pasta: Cook the spaghetti in a large pan of boiling salted water according to the packet instructions.
- Prepare the cavolo nero and garlic: While the pasta cooks, peel the garlic and discard the tough stems from the cavolo nero. Add the cavolo nero leaves and garlic to the pasta pan for the last 5 minutes of cooking.
- Make the sauce: Combine 1½ tablespoons of extra virgin olive oil and finely grate in the Parmesan in a blender. Using tongs, carefully transfer the cavolo leaves and garlic into the blender. Blitz for a few minutes until smooth, then taste and season with sea salt and black pepper.
- Toss the pasta: Once the pasta is cooked, reserve a mugful of cooking water, then drain the pasta. Return the pasta to the pan, tossing it with the vibrant green sauce. If necessary, add a splash of the reserved cooking water to loosen the sauce.
- Serve: Divide the pasta between your plates. Dot with the ricotta, drizzle with extra virgin olive oil and serve immediately.
Recipe Tips
- Don’t overcook the cavolo nero: Add the cavolo nero and garlic to the pasta for only 5 minutes to keep the leaves tender and vibrant.
- Reserve pasta water: Always save a mug of cooking water before draining the pasta to help loosen the sauce later if needed.
- Adjust seasoning: Taste the sauce and adjust the salt and pepper to make sure it’s perfectly seasoned before tossing it with the pasta.
- Add extra cheese: For a richer flavor, feel free to sprinkle extra Parmesan on top or add a little more ricotta for creaminess.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Cavolo Nero Pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
- Reheat: Reheat the pasta in a pan over medium-low heat. Add a splash of water or extra olive oil to loosen the sauce. Stir occasionally and heat for about 5-7 minutes until warmed through.
Nutrition Facts
Serving Size: 1 of 2 servings
- Calories: 456
- Total Fat: 17.3g
- Saturated Fat: 5.5g
- Total Carbohydrate: 60.5g
- Dietary Fiber: 2.6g
- Sugars: 3.7g
- Protein: 18.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Pasta Bake
- Jamie Oliver Broccoli Pasta 15 Minute Meals
- Jamie Oliver Broccoli Pasta Bake
- Jamie Oliver Salmon And Broccoli Pasta
Jamie Oliver 5 Ingredients Cavolo Nero Pasta Recipe
Description
This easy Jamie Oliver 5-Ingredients Cavolo Nero Pasta is a quick, creamy, and nutritious meal perfect for busy nights. Packed with fresh cavolo nero, garlic, and ricotta, it’s simple to make with just a few ingredients. You can easily swap in different cheeses or pasta to suit your taste!
Ingredients
Instructions
- Cook the pasta: Cook the spaghetti in a large pan of boiling salted water according to the packet instructions.
- Prepare the cavolo nero and garlic: While the pasta cooks, peel the garlic and discard the tough stems from the cavolo nero. Add the cavolo nero leaves and garlic to the pasta pan for the last 5 minutes of cooking.
- Make the sauce: Combine 1½ tablespoons of extra virgin olive oil and finely grate in the Parmesan in a blender. Using tongs, carefully transfer the cavolo leaves and garlic into the blender. Blitz for a few minutes until smooth, then taste and season with sea salt and black pepper.
- Toss the pasta: Once the pasta is cooked, reserve a mugful of cooking water, then drain the pasta. Return the pasta to the pan, tossing it with the vibrant green sauce. If necessary, add a splash of the reserved cooking water to loosen the sauce.
- Serve: Divide the pasta between your plates. Dot with the ricotta, drizzle with extra virgin olive oil and serve immediately.
Notes
- Don’t overcook the cavolo nero: Add the cavolo nero and garlic to the pasta for only 5 minutes to keep the leaves tender and vibrant.
- Reserve pasta water: Always save a mug of cooking water before draining the pasta to help loosen the sauce later if needed.
- Adjust seasoning: Taste the sauce and adjust the salt and pepper to make sure it’s perfectly seasoned before tossing it with the pasta.
- Add extra cheese: For a richer flavor, feel free to sprinkle extra Parmesan on top or add a little more ricotta for creaminess
Jamie Oliver 5 Ingredients Cavolo Nero Pasta Recipe