• Mixed Greens Pasta


By Andrew Zimmern

I love pasta with LOTS of greens. It’s quick, easy and economical. I always have greens in my house and make this dish all the time. This is a delicious way to cook a healthy and nutritious weeknight dinner.

Mixed Greens Pasta

Servings: 4


  • 16 oz (dried weight) penne
  • 1 cup extra virgin olive oil
  • 12 Garlic cloves, sliced thin
  • 1 teaspoon red chile flakes
  • Zest of 1 lemon
  • 2 cups thinly sliced leeks
  • 1 pound cleaned mixed mustard greens, radish greens, baby kale, escarole, peppery cress etc…
  • Salt and pepper
  • 1/2 cup premium extra virgin olive oil
  • Grated Pecorino Romano for passing at the table


In a very large pot over high heat boil some water, salt it well and cook your pasta to al dente, drain, reserving 1/2 cup of the water. Toss the pasta in a few tablespoons of oil in the colander. Return pot to heat.

Add the 1 cup of oil, garlic, chile flakes, zest and cook without scorching for a few minutes. Raise the heat and add the leeks, cook for a few minutes. Add the greens, cook stirring for 5 minutes.  Add some salt and freshly ground white pepper. Add the final ½ cup of oil, the pasta, and stirring, heat the pasta through, adding some pasta water as needed.

Serve family style with plenty of grated parmesan Reggiano or pecorino Romano.

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