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Spring Greens Pasta

by Kate Velasquez

Functional Chef

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Prep Time: 

15 Minutes

Active Cook Time:

25 Minutes



Vegan, Vegetarian, Gluten-free



1 Bag nonoPASTA™
Olive oil
10 oz package Spring Greens
1/4 C Fresh Parsley, torn
1 T Garlic, minced
1 C Broth
Zest of 1 Lemon
To taste: Salt & Red Pepper Flakes

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Bring a large pot of salted water to a rolling boil. While that’s coming to temp, prepare the sauce. Saute the garlic in olive oil and once it’s fragrant, add the broth, lemon zest and red pepper flakes. Once that’s simmered a few minutes, add the greens and cook until greens have just wilted.

Cook pasta until el dente, around 10 minutes. Once it’s done, reserve some of the pasta water (a coffee mug comes in handy here) and then strain off the balance of the water. Finally, combine the pasta with the greens/sauce mixture and only add some of the reserved pasta water if your mixture is on the dryer side.


This recipe is greens heavy and beautifully compliments the fresh flavors in the NoNo Pasta. It comes together quickly with just a few pantry staples so it’s great for a weeknight dinner or weekend lunch. I always like to buy spring greens from my local farmers market but you can certainly save time if you buy them pre-washed, ideally organic, from your supermarket.

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