Creamy Pasta with Greens

Southern Living
4 servings


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1 (16-ounce) package fresh turnip or collard greens, chopped*
6 to 8 bacon slices, diced
1 large onion, diced
2 garlic cloves, minced
1 (7-ounce) jar roasted sweet red peppers, drained and diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried crushed red pepper
2 cups whipping cream
1 (5-ounce) package shredded Parmesan cheese, divided
12 ounces linguine, cooked
Garnish: shaved Parmesan cheese


Cook greens in boiling water to cover in a Dutch oven 10 minutes. Drain and set aside.

Cook bacon in Dutch oven until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet.

Sauté onion and garlic in hot drippings until tender. Add greens, roasted red peppers, and next 3 ingredients; cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated.

Heat cream in a small saucepan over medium heat 5 minutes or until thoroughly heated (do not boil). Set aside 2 tablespoons Parmesan cheese. Stir in remaining cheese until melted. Toss together cream mixture and pasta.

Top pasta with greens mixture; sprinkle with bacon and reserved cheese. Garnish, if desired.

*16 ounces mustard greens may be substituted for turnip greens. Cook 10 to 15 more minutes.

Created date

December 2000