Triple Green Pasta

Triple Green Pasta |

There’s no doubt that if March was a color, it would be green. These days, we all could benefit by eating more greens so here’s my trifecta green dish that is easy to whip up and versatile enough to feature any green you’d like.

I easily make pasta 2 -3 times a week, it’s the Italian in me, the type of meal I never need a recipe for and I can use what’s on hand whether it be greens, tomatoes, beans, onions, chicken, shrimp… you get the picture. Plus, for the most part it’s a guaranteed dish my picky husband and 5 year old will eat.

Today’s triple greens:
Baby spinach – If you’ve cooked leafy greens before, you know how much they wilt down during the cooking process – a huge bunch of spinach could easily be eaten by one person! I love add freshly grated nutmeg when sautéing spinach – a super flavor combo that you must try (I use it in this recipe.)

Endive –  OK, technically more white than green but I consider it a green but of the nutrient profile: chock full of vitamins, minerals and fiber for few calories. I’ve been the lucky recipient of an endive bouquet for Valentines Day from California Endive Farms the past few years which always gets me thinking of new ways to enjoy this bitter, clean tasting “green”. Turns out when you sauté endive, it mellows the bitter flavor.

Castelvetrano green olives – My most favorite olives from Sicily. Big, bright green and buttery, these are also fairly mild – if you think you don’t like olives (i.e. the kind stuffed with pimentos), try these and you may change your mind!

(Bonus green) Italian parsley – also known as flat-leaf, this is the usual garnish (along with grated Pecorino cheese) for most of my pasta meals.

Triple Green Pasta |

Triple Green Pasta

Makes 4 servings


  • 4 ounces penne pasta, uncooked
  • 4 ounces whole wheat penne pasta, uncooked
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 endive, sliced
  • 3 cups baby spinach
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cracked black pepper
  • 1/8 teaspoon salt
  • 1/4 cup pasta water
  • 1/3 cup Castelvetrano green olives, pitted and sliced (about 12)
  • Grated cheese such as Pecorino or Parmesan Reggiano


  1. Cook the pasta according to the instructions (if it's done before the sauce, save 1/4 cup pasta water.)
  2. While pasta is cooking, heat oil in a large skillet over medium heat.
  3. Add garlic and red pepper flakes, sauté 2 minutes, stirring constantly.
  4. Add endive, sauté for 5 minutes, stirring occasionally.
  5. Add spinach, nutmeg, pepper and salt, sauté for about 2 -3 minutes, or until spinach is totally wilted.
  6. Add 1/4 cup pasta water and olives, cook for 2 minutes.
  7. Add cooked pasta and mix together for a minute or so. Remove from heat and serve.

What are your favorite greens to cook? Do you have a favorite green combo?

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  1. This recipe looks delicious. I love the green ingredients. I think it would be great with Al Dente Pasta Spinach Fettuccine, which is also green, or their whole wheat chia pasta. Both flavors are so healthy! Al Dente Pasta is so light and homemade tasting, and cooks in just three minutes.

  2. This looks delicious – and really packs in the nutrition punch with all of those greens!


  1. […] savory dish is easy to prepare and so tasty. It was developed from a recipe my hubby found titled, Triple Green Penne Pasta.  Since we had trouble finding Endive, we made a few changes.  Like us, you probably already have […]

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