This is a weeknight pasta that starts with raw greens and finishes in one pan, no blanching needed. The kale and spinach wilt right into a cream sauce that coats the pasta, making a dish that feels richer than it is. Dinner in twenty minutes.

Serves 2. 20 minutes, 20 at the stove.

About 770 calories a serving, 23 g protein, 72 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 6 ounces of pasta; stir and cook until one minute before al dente, about 8 minutes for most shapes.10 min
2. While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium heat and crush 2 cloves of garlic into it; let it sizzle for one minute until fragrant.
3. Pour 1/2 cup of heavy cream into the skillet, bring to a simmer, and add 4 ounces of the kale and spinach mix; stir gently until the greens soften and darken, about two minutes.2 min
4. Drain the pasta, reserving 1/2 cup of pasta water, and add the pasta to the cream and greens; toss to coat, adding splashes of pasta water to loosen the sauce until it flows.
5. Stir in 2 ounces of grated Parmesan, taste, and season with salt and pepper to balance.

Note Swap in any tender greens or use frozen spinach, thawed and squeezed dry, for the fresh mix. Leftovers keep three days, covered; reheat gently with a splash of water or milk. Serve with a green salad or crusty bread to soak the sauce.