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Sautéed Greens Pasta with Garlic and Lemon

Enjoy a simple, tasty weeknight pasta with greens—ready in minutes by boiling a few ingredients and tossing them together. I’ve suggested mascarpone as an optional indulgence because a little cheese makes everything better.

a serve of pasta tossed with greens

I try to eat healthily and keep a balanced routine, but during the festive season things can get hectic. Extra servings and sweets easily add unwanted kilos, so I like to find lighter dinner options after a busy period.

One night I found freshly made whole wheat linguine at my local deli and thought it would pair nicely with some vibrant greens. I picked up asparagus, peas, spinach and fresh mint and set to work.

pasta served with greens

This pasta isn’t strictly traditional, but I enjoy experimenting. It was quick to prepare and provided a satisfying serving of greens. The wholewheat linguine felt hearty but balanced by the vegetables. If you want to be a little decadent, follow the optional mascarpone step.

📖 Recipe

fresh pasta tossed with greens

Pasta With Greens

5 from 1 vote
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 2 people
Cuisine: Modern Australian
Author: Peter G
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A quick weeknight dinner of pasta tossed with a mix of greens. Mascarpone is optional for a creamier finish.

Conversions

Ingredients 

  • 185 g asparagus, cleaned and woody ends trimmed
  • 1 cup peas, frozen
  • 2 cups spinach
  • 250 g wholewheat linguine, fresh or dried
  • 2 cloves garlic, finely chopped
  • 2 tablespoon olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon mint, freshly chopped
  • 2 tablespoon mascarpone cheese (optional)

Instructions 

  • Blanch the asparagus, peas and spinach in boiling water for a few minutes, then refresh in cold water and drain.
  • In the same pot, cook the pasta. Fresh pasta will cook quickly; if using dried, cook until al dente. Reserve a little pasta water before draining.
  • Heat olive oil in a pan, add garlic and sauté briefly. Add the drained greens and toss for a few minutes. Season with salt and pepper and stir through the chopped mint.
  • Add the cooked pasta to the pan and toss with the greens. Stir in the mascarpone if using; add a splash of reserved pasta water if the mixture seems dry, and toss until combined.
  • Serve with grated Parmigiano-Reggiano and enjoy.

Peter’s Tips →

  1. In Australia small bunches of asparagus typically weigh about 185 g.
  2. Any pasta will work—use dried linguine or your preferred shape.
  3. Feel free to swap herbs to suit your taste.

Nutrition

Serving: 1 person | Calories: 744 kcal | Carbohydrates: 110 g | Protein: 24 g | Fat: 23 g | Saturated Fat: 7 g

This website provides approximate nutrition information for convenience and as a courtesy only.

© Souvlaki For the Soul

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