Turnip Greens Creamy Pasta

Serves: 4


1 (1 pound) bag Cut 'N Clean Greens Turnip Greens
4 cups water
1 teaspoon olive oil
4 cups spiral pasta
2 tablespoons oil
1 zucchini, cut on bias in 1/4-inch slices
1 yellow squash, cut on bias in 1/4-inch slices
1 tablespoon chopped fresh garlic
1/2 cup red onion, peeled and quartered
1 teaspoon thyme
1/2 cup mushrooms, sliced
2 cups bleu cheese or Italian dressing
Salt and pepper to taste


In a large pot, bring 4 cups of water to a boil. Add a pinch of salt and 1 teaspoon of oil to boiling water. Add pasta and Cut 'N Clean Turnip Greens. Cook until pasta is al dente, using the timing on the package as guidance (the greens will be done at this point also). Pour into a colander and rinse with cool water. Drain well. Set aside.

Heat a large skillet on high heat for 1 minute and add oil, zucchini, squash, garlic, onion and thyme. Braise until the mixture starts to brown, then add mushrooms and cook for 2 to 3 minutes more. Turn the heat down to medium and add pasta and greens, mixing well. Mix in bleu cheese dressing and let it simmer for 10 minutes, until mixture is heated through. Season with salt and pepper to taste.

Serve with hot foccacia or sourdough bread that has been brushed with garlic oil and grilled - perfect for soaking up the extra sauce.

Popular vegetable substitutions include: Country Greens or Euro Greens or Turnip Greens

Recipe by Cut 'N Clean Greens
Photo by Maryam Nikkhah, VC Foto

Turnip greens and vegetables pair with pasta in a creamy sauce