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Spaghetti with Parm & Greens

Spaghetti with Parm & Greens
Spaghetti with Golden Beets + Greens
  • 1 box Banza Spaghetti
  • 2 handfuls kaleĀ or arugula
  • 3 tbsp olive oil (plus more for drizzling)
  • 3 garlic cloves
  • Ā½Ā cup shredded Parmesan
  • Ā¼Ā cup pine nuts or sliced almondsĀ 
  1. Cook Banza Spaghetti according to package instructions.
  2. While pasta is cooking, heat olive oil and pine nuts in a sautƩ pan over medium-high heat. When nuts are just beginning to brown, add sliced garlic and kale (or arugula) and cook for 2-3 minutes, or until garlic begins to turn just slightly golden and greens have wilted. Remove from heat.
  3. Once the pasta is cooked, drain it. Then immediately stir in theĀ greensĀ and Parmesan cheese. Toss until combined.
  4. Serve immediately, topped with extra Parmesan cheese.

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