Green Aglio e Olio Spaghettini

Name: Green Aglio e Olio Spaghettini
Prep time: 20

5 out of 5 stars (based on 6 reviews)

20 min prep

4 servings

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8 ingredients

This dish is a rather chic way of eating greens while chowing down on a bowl of olio aglio pasta. Although it may seem a little daunting to separate and shred the cooked collard leaves,...

1 bunch collard greens, washed, thick stems removed
8 ounces whole wheat spaghettini
3 tablespoons olive oil
4 cloves of garlic, peeled and sliced lengthwise
1 to 2 dried whole red chili peppers (optional or to taste)
1 tablespoon flat-leaf parsley, chopped
Salt, to taste
Parmesan cheese, freshly grated

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Nutrition Facts

Calories

314 cals

Fat

11 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

45 g

Sugar

3 g

Fiber

3 g

Protein

8 g

Sodium

225 mg

Directions

Boil water for pasta. Add a generous pinch of salt.
Steam the collard greens in a basket on top of the pasta water. When they are wilted and tender, about 8-10 minutes, remove from the steamer and run under cold water to stop the cooking. Squeeze out any excess moisture.
Separate the leaves and lay them on top of each other. Roll them up together and thinly slice into a chiffonade. Tease out the strands and set aside.
Put the pasta in the boiling water and cook until just al dente, about 1 minute less than package instructions.
Meanwhile, heat the oil in a heavy skillet over medium heat. Add the garlic slices and dried peppers. Cook until the garlic turns golden. Add the greens. Stir to coat with oil separating the strands as you go.
Add parsley to the greens and cook for 1 minute. Add ½ cup of pasta water, and with tongs add the spaghettini, straight from the pot. Toss and mix to intermingle with the strands of collard greens as you go. Heat through and serve immediately with freshly grated Parmesan.

Chef Tips

Keeping the dried chili peppers whole will make for a milder dish. For something spicier, break them up.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society