This easy and vibrant green pasta from Jamie Oliver is a quick, nutritious meal packed with fresh vegetables like spinach, broccoli, and peas. It’s creamy, flavorful, and perfect for using up everyday ingredients. Customize with fresh herbs and extra Parmesan for a delicious, hearty dish that’s great for any occasion.
Ingredients Needed
- 6 spring onions
- 1 leek
- 1 large handful of tenderstem broccoli spears (about 200g / 7 oz)
- Olive oil
- 2 cloves of garlic
- 100g (3.5 oz) frozen spinach
- 2 large handfuls (about 200g / 7 oz) frozen peas
- 450g (1 lb) dried pasta
- 50g (1.75 oz) Parmesan cheese, Grana Padano, or vegetarian alternative, plus extra to serve
- Extra virgin olive oil
- Optional: Fresh herbs, such as basil, parsley, or mint
How To Make Green Pasta
- Prepare the vegetables: Trim and slice the spring onions. Trim and halve the leek, wash it thoroughly, and finely slice. Slice the broccoli stalks, reserving the florets.
- Cook the vegetables: Heat 1 tablespoon of olive oil in a large, non-stick, shallow casserole pan over medium heat. Add the spring onions, leeks, and broccoli stalks. Peel and finely chop the garlic, then add it to the pan. Cook for 10 to 15 minutes, stirring occasionally, until the vegetables are soft but not browned and the spinach has defrosted.
- Cook the pasta: In a large pot of boiling salted water, cook the pasta according to the package instructions. Add the broccoli florets during the last 2 minutes of cooking.
- Grate the Parmesan: While the pasta cooks, finely grate the Parmesan cheese.
- Prepare the sauce: Scoop out 200ml (about 3/4 cup) of pasta cooking water and add it to the vegetable pan. Blend the sauce to your preferred texture – chunky, smooth, or partially blended with a hand blender.
- Combine pasta and sauce: Drain the pasta and broccoli, then toss them into the sauce. Add 1 tablespoon of extra virgin olive oil and the grated Parmesan. Mix well to combine.
- Garnish and serve: Finish with fresh herbs such as parsley, basil, or thyme. Serve with extra Parmesan and a big salad on the side.
Recipe Tips
- Cook the vegetables gently: Make sure to cook the spring onions, leeks, and broccoli stalks slowly to soften them without browning. This will keep the flavors fresh and mellow.
- Use reserved pasta water: Always scoop out some pasta water before draining. It helps make the sauce smoother and ensures everything sticks together perfectly.
- Add herbs at the end: Fresh herbs like basil or parsley are best added just before serving to keep their flavor and color vibrant.
- Save a portion for later: This dish makes great leftovers. It stores well in the fridge for up to 2 days, so keep some for an easy lunch tomorrow!
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover green pasta cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 2 days.
- Freeze: If you want to freeze the pasta, let it cool completely, then store it in a freezer-safe container or bag. It can be frozen for up to 1 month. To serve, thaw in the fridge overnight, then reheat gently.
- Reheat: Reheat the pasta in a pan over medium heat for about 5-7 minutes, adding a splash of water or olive oil to loosen the sauce. Stir occasionally until heated through.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 360
- Total Fat: 8.7
- Saturated Fat: 2.5g
- Total Carbohydrate: 59.7g
- Dietary Fiber: 4.7g
- Sugars: 5.2g
- Protein: 14.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver 5 Ingredients Cavolo Nero Pasta Recipe
- Jamie Oliver Vegetarian Pasta Bake
- Jamie Oliver Broccoli Pasta 15 Minute Meals
- Jamie Oliver Broccoli Pasta Bake
Jamie Oliver Green Pasta
Description
This easy and vibrant green pasta from Jamie Oliver is a quick, nutritious meal packed with fresh vegetables like spinach, broccoli, and peas. It’s creamy, flavorful, and perfect for using up everyday ingredients. Customize with fresh herbs and extra Parmesan for a delicious, hearty dish that’s great for any occasion.
Ingredients
Instructions
- Prepare the vegetables: Trim and slice the spring onions. Trim and halve the leek, wash it thoroughly, and finely slice. Slice the broccoli stalks, reserving the florets.
- Cook the vegetables: Heat 1 tablespoon of olive oil in a large, non-stick, shallow casserole pan over medium heat. Add the spring onions, leeks, and broccoli stalks. Peel and finely chop the garlic, then add it to the pan. Cook for 10 to 15 minutes, stirring occasionally, until the vegetables are soft but not browned and the spinach has defrosted.
- Cook the pasta: In a large pot of boiling salted water, cook the pasta according to the package instructions. Add the broccoli florets during the last 2 minutes of cooking.
- Grate the Parmesan: While the pasta cooks, finely grate the Parmesan cheese.
- Prepare the sauce: Scoop out 200ml (about 3/4 cup) of pasta cooking water and add it to the vegetable pan. Blend the sauce to your preferred texture – chunky, smooth, or partially blended with a hand blender.
- Combine pasta and sauce: Drain the pasta and broccoli, then toss them into the sauce. Add 1 tablespoon of extra virgin olive oil and the grated Parmesan. Mix well to combine.
- Garnish and serve: Finish with fresh herbs such as parsley, basil, or thyme. Serve with extra Parmesan and a big salad on the side.
Notes
- Cook the vegetables gently: Make sure to cook the spring onions, leeks, and broccoli stalks slowly to soften them without browning. This will keep the flavors fresh and mellow.
- Use reserved pasta water: Always scoop out some pasta water before draining. It helps make the sauce smoother and ensures everything sticks together perfectly.
- Add herbs at the end: Fresh herbs like basil or parsley are best added just before serving to keep their flavor and color vibrant.
- Save a portion for later: This dish makes great leftovers. It stores well in the fridge for up to 2 days, so keep some for an easy lunch tomorrow!
Jamie Oliver Green Pasta