Easy, Elegant Entrée: Pasta With Nettles, Almonds, and Feta

If you've ever brushed by a patch of stinging nettles and felt the painful, numbing tingles contact brings, then you might find mild trepidation over tackling a recipe based around the wild Spring green. Thankfully, when handled properly, this nuisance of a weed transforms from baleful brute to a silky texture and satisfying addition to all manner of meals. All in all, it's more than worth the accompanying (minor) risk involved.

Here, paired with creamy, briny feta, chewy-tender pasta, toasted slivers of almonds, and nutty sesame seeds, nettles add just the right amount of grassiness, making for a pasta dish that will keep your taste buds guessing. Whether served hot, fresh from the pot, or at room temperature, it satisfies, and then some.

Try the unusually satisfying pasta dish for yourself.

Recipe Notes

Stinging nettles lose their sting when briefly blanched; be careful when working with them in their raw state (either wear gloves, or carefully dump them out of their bag). Nettles can be found at some specialty food stores or the farmers market.

Ingredients

Kosher salt
6 to 8 ounces stinging nettles
8 ounces small dried pasta, such as orecchiette or orzo
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 large clove garlic, minced
Scant 1/4 cup toasted almond slices, plus more for garnish
3 tablespoons toasted sesame seeds, plus more for garnish
2 ounces feta cheese, crumbled, or more to taste

Directions

Bring a large pot of water to a boil. Salt well, as you would for pasta water, and add the nettles straight from the bag so as not to get stung (or use gloves to handle them). Boil until the nettles wilt, just 20 seconds or so, and then use a slotted spoon to remove the nettles from the pot. Run under cold water, drain well, and strip the leaves from any big stems. Chop the leaves into a paste; set aside.Bring the nettle water back to a boil, add the pasta, and boil until al dente. Reserve a cup of the nettle water, and drain the pasta.Place the pasta pot back on the burner over medium-high heat. Add 1/2 cup of the reserved pasta water, a tablespoon of olive oil, and the chopped garlic. Bring to a simmer, and then add the pasta and chopped nettles. Add more pasta water if needed. Stir well, and add the almonds and sesame seeds. Season with salt to taste.Serve topped with feta, an extra sprinkling of almonds and sesame seeds, and a generous drizzle of olive oil.

Serves 4.

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Angel Hair Pasta with Garlic, Herbs, and Parmesan

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Meatless Main Dishes: Spicy Pasta

Spicy Pasta

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 134
Calories from Fat: 25

% Daily Value * Total Fat 2.8g 4 % ** Saturated Fat 0.6g 3 % Cholesterol 0mg 0 % Sodium 117mg 5 % ** Potassium 173mg 5 % Total Carbohydrates 22.5g 7 % Dietary Fiber 2.1g 8 % Protein 4.4g 9 % ** Sugars 3.6g ** Vitamin A 15 % ** Vitamin C 46 % ** Calcium 5 % ** Iron 19 % ** Thiamin 1 % ** Niacin 3 % ** Vitamin B6 7 % ** Magnesium 2 % ** Folate 4 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Pesto Recipes: Pesto Pasta with Chicken

Feb 24, 2006 I made this recipe last night, and both my husband and I really enjoyed it. As others, I made a few changes - I used the oil from the sundried tomatoes, and I know I used more than 1 teaspoon, more like a couple of tablespoons - next time, I think I will saute in some chicken broth to cut the fat . I also added some slice crimini mushrooms, some sliced roasted red peppers, more sundried tomatoes, and a sprinkle of parmesan. After the chicken and mushrooms were cooked, I tossed in the sundried tomatoes and red peppers, then tossed in the cooked whole wheat rotini pasta and the pesto, while keeping the pan on low. Tossing in a bowl would have been nicer presentation, but it was just the two of us, so I had one less bowl to wash. I have never been a pesto fan, but I liked this. It was not the best, as in 5 stars, but real close, It was relatively quick and easy to make and I will definitely make it again.

—Ginger C. 

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Presto Pasta Salad

We always seem to have extra pasta from Italian meals. So I make a tasty salad with the leftovers the next day. To 1 cup of cooked pasta, I add a chopped tomato, a can of tuna, 2 tablespoons of chopped onion and 1/2 cup of ranch salad dressing. I mix it together and chill it for a quick lunch. —Bernadette Bennett, Waco, Texas

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Main Dish Salad: Italian Pasta Salad I

Jul 18, 2006 This is one of those recipes which allow for as much or as little liberties as you like! I personally love to jazz this Italian pasta salad up with half moon slices of pepperoni, cubed mozzarella and smoked cheddar cheeses, black olives, small pepperoncini peppers, and little grape tomatoes! It could be a meal in itself!

—Mrs. Chef Esh 

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Colorful Spiral Pasta Salad

Colorful Spiral Pasta Salad Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsShare a RecipeCustomer Care Log In Join Us BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Healthy Healthy Recipes Diabetic Recipes Gluten-Free Recipes Low Carb Recipes Low Fat Recipes Low Sodium Recipes Makeover Recipes Holidays Memorial Day Father's Day July 4th All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Contests Hide & Seek Recipe Contests Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Digital Editions My Recipe Box All Saved Recipes Add My Recipe My Grocery List My Savings List My Newsletters [X]

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Tackle gatherings to go with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is the easiest one you could take. —Amanda Cable, Boxford, Massachusetts

This recipe is:

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[X] Rate Colorful Spiral Pasta Salad RecipeClick on stars to rate 
Would you make this recipe again?YesNoWrite a review [X] Colorful Spiral Pasta Salad Recipe Prep/Total Time: 20 min. Yield: 14 Servings 10 10 20 Ingredients 1 package (12 ounces) tricolor spiral pasta4 cups fresh broccoli florets1 pint grape tomatoes1 can (6 ounces) pitted ripe olives, drained1/8 teaspoon salt1/8 teaspoon pepper1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan Directions In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water. Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving. Yield: 14 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 149 calories, 4 g fat (trace saturated fat), 0 cholesterol, 513 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Colorful Spiral Pasta Salad in Simple & Delicious October/November 2011, p38

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Reviews for Colorful Spiral Pasta Salad Colorful Spiral Pasta Salad

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(1-7) of 7 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on May. 20, 2013 by lindas1558

Have been making a similar salad for years. Instead of broccoli & black olives, I use Greek olives, small mozzarella balls, and mini pepperoni with the tomatoes.

Reviewed on May. 18, 2013 by deckerroad

I make this often for dinners at church. My family aren't broccoli eaters, so I use onion, green pepper, grape tomatoes, and black olives. I also add sliced pepperoni, cut in half, and shredded parmesan if I have it.

Reviewed on May. 18, 2013 by bevbailey

I use tomatoes, cucumbers and onion in mine, but you could use any number of ingredients to suit your taste....good and easy

Reviewed on May. 18, 2013 by Cook_aholic

Had to change because of the sodium content. I only put half the olives and I used a low sodium Italian dressing. I really like the idea of cheese and ham chunks. Could just make my low sodium family member push those aside!

Reviewed on May. 18, 2013 by Cheryl415

I make this pasta a little different. I take out the broccoli and olives. I use the pasta, grape tomatoes (cut in half), chucks of ham and chunks of cheese. You can buy those already in chucks in your dairy section. I use the Italian dressing also. I love this recipe. So fast and easy.

Reviewed on May. 17, 2013 by Marthafinley79

Easy and yummy. I used only 1 cup of dressing and shredded parm cheese

Reviewed on May. 23, 2012 by LBTOTMAN

I needed a recipe for a Wednesday night church supper to compliment hamburgers and baked beans. This was it! I've had several ask if I would share the recipe. The only thing I would do different is add a bit of chopped red onion. Enjoy!

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Main Dish Salad: Awesome Pasta Salad

Jan 28, 2004 I make this all the time & we LOVE it (especially my father-in-law)! I use tri color rotini, grape tomatoes, pepperonchinis instead of the green peppers, and some chunked red onion. I also use a whole 16 oz. bottle Wishbone "Robust Italian Dressing". I learned that if you "dry" (like pat them with a clean dish or paper towels to get the water off) the noodles, the dressing will really stick a lot better. Pour 1/2 the dressing on right away, refridgerate, and pour the other 1/2 on before serving prevents it from drying out (the noodle will soak up the dressing). Delicious, it goes great with Italian beef. Thanks Desiree!

—I'm nuts too... 

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Pesto Recipes: Pesto Pasta with Green Beans and Potatoes

Mar 09, 2009 I love this website and use it a lot. I've been irritated more than once when there is a long string of people who have rated a recipe really high and then someone gives it a one star - I just don't see how that can happen. You should have a sense of what you're getting when you try a recipe and if it has things about it which you know you don't care for (eg, it's spicy and you like bland)- then don't bother cause you're going in with a negative attitude. Well, this is a long way of saying I reallllly did not care for this recipe - and I don't know why. It is adventuresome - interesting mix of ingredients, all of which I like individually. Partly I think it was the potatoes - their texture was weird with all the other ingredients. I used frozen green beans and I added some chunks of white chicken meat - other than that, followed exactly as written. This just did not work for me.

—suz 

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Main Dish Salad: Mushroom Mint Pasta Salad

Sep 14, 2008 I was looking for something that was only a 'little risky' for a potluck, so mushroom and mint sounded just about right. I wasn't sure about the combination either, but it was a hit. Having said that, adjustments needed to be made. An entire quart of cream is way too much -- half that is about right. Four onions is pushing it as well. I had only small onions, and slicing three seemed to be more than enough. Make such adjustments and you're good to go.

—Narvi 

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Pasta e Fagioli

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Stir-Fry: Stir Fried Pasta with Veggies

Apr 23, 2011 My husband and I make this often. We use julienned carrots, celery, mushrooms, and cabbage. We slice the chicken into very thin strips. Very good meal. Always satisfies my Chinese food craving!

—MichaeleM 

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Pesto Recipes: Phenomenal Chicken and Pasta in Creamy Pesto Sauce

Sep 24, 2007 Really, really good. It makes a ton--at least 6 GIANT servings. I followed the recipe, except I used a heaping teaspoon of chicken base paste (like bouillon, from Sam's) instead of broth or water. I then added sauteed mushrooms at the end (after tasting), and I really loved the addition. I don't know how thick the sauce is supposed to be, but it was a bit thin, easily swiped up with crusty bread. I'd bet slightly underdoing the pasta, and then cooking it a while in the sauce, would thicken it by soaking into the pasta. Last but not least, I had to use a big pot, NOT a skillet. I'm surprised no one else commented on this. Anyway, YUM!!

—joy-of-jesus-smileymom 

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Tacos, Burritos and Enchiladas: Tacos in Pasta Shells

May 20, 2009 Fantastic! I did use Neufatchel cheese and a little more than called for. I also added a few more spices. Topped with black olives, diced tomatoes, and sour cream (as mentioned in the introduction), as well as chopped cilantro. I did spread some taco sauce on the bottom of the dish, as I was afraid of the shells drying out during baking. I stuffed the shells early in the day, refrigerated, then let them sit on the counter to warm up a bit while the oven preheated. Turned out great. We loved these, thank you! :)

—CookinBug 

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Pesto Recipes: Teena's Spicy Pesto Chicken and Pasta

Aug 08, 2008 Wow, LAGIRL, you have really outdone yourself! This dish is incredible! The only changes are I used spiral pasta, and romano cheese instead of parmesan. By the way, for those of you who substitute chili powder, it's not quite the same as the paste (though if you don't have/can't find the paste, it should work). It's thick and spicy, and really enhances the flavor for the chicken. I found mine in the produce section of Ultra Foods (I would assume it'd be in the same place as other major grocery stores. I had never heard of chili paste before until I accidentally stumbled upon it and realized what it was.) They are in squeeze tubes, near the fresh herbs. Look for it, because the paste makes all the difference! Wonderful, wonderful recipe! Hands down, a keeper!

—MBKRH 

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Meatless Main Dishes: Rich Pasta for the Poor Kitchen

Oct 07, 2007 This is a very good recipe I found after seeing something similar on tv. To simplify it further, you can cook your noodles, drain them and reserve a little bit of the noodle water in your final serving dish. To that water add your butter, spices, and the refrigerated garlic. Now mix in the still hot pasta and your leafy green thing of choice (I use either a little raw basil or a lot of raw spinach depending) into the buttery mix. The leaves wilt and the butter melts and you can toss it in its final serving dish. Cheese can go in now, or later on the side at the table (I use asiago, a little goes a long way and it keeps forever).

—JARRIE 

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Main Dish Salad: Seafood Pasta Salad

May 26, 2008 Great salad with or without crab meat. Used mediuam shells, added more celery, 1/2 red and green bell pepper and sliced olives. Used cider vinegar instead of the white and no milk at all with regular lite mayo. Decided with that much pasta would need more dressing, so added a cup of lite miracle whip. I like alot of spices, so added garlic powder, onion powder, a pinch of cumin, lots of paprika and pepper. Make sure the dressing is to your liking before adding to the pasta and vegs. Keeps well in the frig for a few days and just keeps getting better and better! Delicious!

—dhalladay 

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Sausage and Marsala Pappardelle Pasta

We all have our favorite recipes. And we all have vices. This recipe combines the best (best?) of both of them in my little world.

I’ve been sitting on this recipe ever since I started blogging. It’s one of those recipes I make it at least once a month, a favorite staple in our house and one I break out when company shows up unexpectantly because I always have the ingredients on hand.

But because it’s such a favorite for dinner, it’s usually dark by the time I’m done cooking and we’re hungry and there’s no light to take a pretty picture or any pasta left  anyway. Oh, the life of a food blogger, balancing hunger pains of the family for you my lovely readers.

I change this recipe up by using different sausages, different color peppers or sometimes none at all, thick cut pappardelle, rigatoni or fetuccine, whatever I have in the pantry. But I always make sure mushrooms and marsala wine are included.

The marsala wine is the key ingredient here. Simmered with fresh rosemary the marsala creates a flavor that doesn’t compare. Like I said, it’s my favorite and I use it in place of white wine all the time, with sautéed chicken dishes, in gravies and even in desserts like in my Mascarpone Pumpkin Mousse Cups. Obsessed I tell you.

Five tips for making and adapting my favorite pasta:

1. If you want to watch your cream intake, substitute it with 1/4 cup or so of mascarpone or another creamy cheese to help thicken the marsala sauce.

2. Make sure your pasta is al denté when adding it to the sauce as you’ll want to cook it for a minute or two it it to soak up all of the winey/creamy notes.

3. If I don’t have rosemary in the fridge or its too snowy to snip some from the garden, I’ll toss in fresh basil or even thyme to keep it on the savory side. An added sprinkle of parsley adds a freshness before serving.

4. If you’re looking for a purely vegetarian version, ditch the sausage and use sliced portobello mushrooms to give some girth to the meal. Or if you’re a chicken lover, toss in a few slices or dices of uncooked chicken breast in the first step then add an additional tablespoon of olive oil with the peppers and onions and follow the directions from there. When adding the marsala wine, be sure to scrape up the flavor bits from the bottom of the pan.

5. Be careful not to add the tomatoes too early or they’ll bleed and begin to disappear into the sauce and leave nothing but a tomato skin. If using a tomato other than whole cherry tomato, be sure to seed it first and cut into a nice dice.

Sausage and Marsala Pappardelle

Ingredients

4 links smoked turkey sausage, sliced Instructions

Bring a large stock pot of water to a boil then generously salt with kosher salt. Add pappardelle pasta and cook until al dente then drain, reserving 1/2 cup pasta sauce. While pasta is cooking begin cooking the sauce. In a 10-inch skillet over medium-high, heat olive oil and then add red bell pepper slices and onion and cook for 4-5 minutes or until onion softens, stirring occasionally. Season with kosher salt, add mushrooms and cook for another 3 minutes. Add garlic, turkey sausage and red pepper flakes and cook until turkey is warmed through, about 3 minutes. Add cream, marsala, tomatoes and rosemary to skillet and cook for about 3 minutes or until sauce thickens and tomatoes soften. Gently fold in pasta to skillet until coated. If you'd like more sauce, add reserved pasta water one tablespoon at a time or another pour or two of cream if you want a heavier sauce. Garnish with parmesan, kosher salt and more rosemary if desired. Serve immediately.http://www.foodiecrush.com/2013/02/sausage-and-marsala-pappardelle-pasta/

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