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Super green spaghetti recipe

Super green spaghetti recipe

33 ratings

Jamie says: "This super speedy supper is so fun to make, and a great way to transform hardy greens into a deliciously silky pasta sauce. So simple, but, boy, is it good" See method

  • Serves 2
  • 15 mins
  • 456 calories / serving
  • Healthy


  • 150g dried spaghetti
  • 4 cloves of garlic
  • 200g cavolo nero
  • 30g Parmesan cheese
  • 30g ricotta cheese
  • green salad, to serve

Each serving contains

  • Energy

  • Fat

    17g 25%
  • Saturates

    6g 28%
  • Sugars

    4g 4%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 60.5g Protein 18.4g Fibre 2.6g


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  1. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.

  2. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes.

  3. Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan.

  4. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper.

  5. Drain the pasta, reserving a mugful of cooking water.

  6. Return it to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates.

  7. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

See more Jamie Oliver recipes

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 Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adults portion size. In children of different ages and genders, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards

IMAGE CREDIT - ​© 2017 Jamie Oliver Enterprises Limited; Photographer David Loftus



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