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Creamy Pasta with Greens

Yield 4 servings


  • 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

How to Make It

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

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

  3. 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.

  4. 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.

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

  6. *16 ounces mustard greens may be substituted for turnip greens. Cook 10 to 15 more minutes.