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Green Pasta Puttanesca is light on the pasta and amped up with plenty of flavorful healthy greens, for about 210 calories per serving. Change up what you think you know about Pasta Puttanesca by eliminating the tomato sauce and creating a green version!
You know traditional pasta puttanesca as a tangle of cooked spaghetti served with a pungent tomato sauce typically containing olives, garlic, capers, hot pepper and anchovies, right? Utterly delicious!
Well how about changing it up a bit to make a green version, full of arugula, spinach, basil and artichokes, along with those capers, anchovies, garlic and green onions? Bet you’ll like it just as well.
This recipe goes light on the pasta, using only 4 ounces to serve 4 people. That’s enough to give you a comforting feeling without weighing you down or overindulging. Consider it a light lunch or dinner, and serve with a bowl of fruit, to keep you on your nutrition goals. If you’d like more protein, you can always add drained, canned tuna, or even drained, canned chickpeas.
In addition to coming in low in calories (about 210), it also comes in light on time. You’ll have your meal on the table in under half an hour. One trick of it is that just a bit of the cooking is done in the skillet, and the greens are added along with the hot pasta, whose heat wilts them nicely. Voila!
Let’s make Green Pasta Puttanesca for dinner, shall we?
Change up what you think you know about Pasta Puttanesca by eliminating the tomato sauce and creating a green version! Green Pasta Puttanesca is light on the pasta and amped up with plenty of flavorful healthy greens, for about 210 calories per serving.
Ingredients
- 4 ounces spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 3 tablespoons chopped green onions, divided use
- 1 (14-ounce) can artichokes in water, drained and chopped
- 2 tablespoons chopped capers
- 1/2 teaspoon anchovy paste
- 2 cups baby arugula
- 2 cups baby spinach
- 3 tablespoons thinly sliced fresh basil
- 1 tablespoon lemon juice
- 1/4 teaspoon red chili flakes, optional
Directions
- Cook pasta according to package directions. Drain; reserving 1/2 cup pasta water.
- Heat oil in large skillet set over medium heat; cook garlic and 2 tablespoons green onions until tender and fragrant, a minute or so. Add artichokes, capers and anchovy paste; cook for 3-5 minutes or until heated through.
- Toss cooked pasta into skillet, along with arugula, spinach, basil, lemon juice and reserved pasta water, until well coated.
- Sprinkle with remaining green onions, and chili flakes (if using).
- Serves 4.
Notes
Tuna Tip: Add drained, canned tuna for additional protein if you like.
Recipe source: Used with permission by PastaFits.org.
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Looking for more easy noodle recipes?
Pasta Aglio e Olio from the movie “Chef.”
Stir-Fried Cellophane Noodles (Pancit, vegan)
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This recipe was originally published March 8, 2019 and has been updated, refreshed and republished today.
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