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+ servings

Pasta with Potatoes and Greens

Course main dish/casserole
Cuisine Italian
Servings 3 servings
Author MaryJo


  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic , minced
  • 1/2 teaspoon rubbed sage
  • 8 oz baby kale , chard, or spinach, or any combination; or Savoy cabbage, shredded
  • 8 oz (1 or 2) red or gold potatoes, peeled or not, cut into 1/2" dice
  • 6 oz buckwheat or whole wheat pasta
  • 1 tablespoon butter , melted
  • 5 oz fontina cheese , shredded
  • 1 oz freshly-grated Parmesan cheese
  • Salt and pepper to taste


  • Heat the olive oil in a 12" oven-safe skillet and add the garlic; saute until the garlic begins to sizzle.
  • Stir in the sage, then add the baby greens or cabbage and season with salt and pepper.
  • Saute, stirring occasionally, for 2 to 3 minutes, or until the vegetables are softened.
  • Turn the heat as low as possible and cover the skillet.
  • Put the potatoes in a 3 quart pot, add a teaspoon of salt, and cool water to cover.
  • Bring to a boil, then reduce the heat and simmer about 5 minutes, or just until the potatoes are tender.
  • Scoop the potatoes out of the water with a small sieve and put them into the skillet with the cabbage, leaving the pot of water on the heat.
  • Add hot water to the pot, if necessary, and bring back to a boil.
  • Stir in the pasta and cook until it's al dente.
  • Meanwhile, place an oven shelf 8" below the broiler and preheat the broiler to high.
  • Drain the pasta, reserving 1/2 cup of the cooking water, and return the pasta to the pot.
  • Stir the melted butter into the pasta, then add the pasta to the skillet with the vegetables.
  • Add all the cheese, toss to combine; stir in some of the pasta water if the mixture seems too dry.
  • Place the skillet under the pre-heated broiler for 4 or 5 minutes until the cheese is melted.
  • Serve immediately.