A comforting bowl of vibrant, nutrient-packed green rigatoni makes a perfect quick weeknight dinner the whole family will enjoy. This recipe is simple, fast and ideal for using up wilting vegetables. A drizzle of chili oil and crunchy breadcrumbs elevate it into a special, satisfying meal.
This dish sits near the top of my list when I want comfort food that’s quick and light. It’s an excellent way to clear out your veg drawer: swap in kale, arugula (rocket), cavolo nero or even lettuce that needs using and transform tired greens into a vibrant, fresh sauce.
I like to finish the rigatoni with a little chili oil and a scattering of crispy breadcrumbs for contrast — it keeps the dish comforting yet nourishing.
Why you’ll love this recipe
- Extremely quick and easy — the sauce comes together while the pasta cooks, about 15 minutes from start to finish.
- Packed with nourishing greens, giving you the warmth of a pasta dish without heaviness.
- An excellent way to use up any wilting greens you have on hand.
Ingredients
- Spinach. Baby spinach gives the sauce its bright green color and blends smoothly. You can substitute kale or cavolo nero, but blanch those tougher greens for 3 minutes before blending. Arugula or lettuce can work too.
- Anchovies. They add a deep savory note that plain salt can’t replicate. If you prefer to omit them or want a vegetarian version, use 2 teaspoons white miso paste instead.
- Parmesan. Freshly grated from a block melts best. A small piece added to the blender saves you from grating if you’re short on time.
- Pasta. Rigatoni is used here because the tubes trap the sauce nicely, but any pasta shape will work.
You’ll also need a blender for a smoothly textured sauce; it yields better results than a food processor.
How to make it
Begin by bringing a large pot of salted water to a boil for the pasta, then make the sauce while the pasta cooks. Heat olive oil in a pan and add the diced onion, cooking until the onion softens and becomes translucent.
Add anchovies (if using) and sliced garlic, stirring and pressing the anchovies into the oil so they dissolve. Sauté for a couple of minutes until fragrant.
Next, add the spinach. A large pile of leaves will wilt down significantly, so add in batches if necessary and stir until the greens are soft and reduced.
Once the greens are wilted, transfer everything from the pan to a blender with lemon juice, parmesan and a ladleful of the reserved pasta cooking water. Blend until smooth, scraping down the sides as needed. Add a little more pasta water if required to reach a silky consistency.
Return the sauce to the pan and add the drained pasta directly from its pot. Toss the rigatoni in the sauce until every piece is well coated. If the sauce feels too thick, loosen it with a splash of the reserved pasta water. Serve immediately with extra grated parmesan, a drizzle of chili oil and the crispy breadcrumbs.
Got a question?
Yes. The pasta is best eaten immediately because it will continue to absorb sauce over time. If you prepare it ahead, reheat gently on the stovetop with a splash of water or pasta cooking liquid to loosen the sauce. The sauce itself keeps well in the refrigerator for at least three days. Note that the green sauce will darken the longer it’s exposed to air, so it won’t be as bright if made far in advance.
Simply omit the anchovies. For a similar savory depth, stir in 2 teaspoons of white miso paste instead.
Yes. Spinach blends quickly and easily, but arugula, lettuce, kale, silverbeet or cavolo nero will also work. If you use tougher greens like kale or cavolo nero, blanch them in boiling water for 3 minutes before blending so the sauce becomes smooth.
Like this recipe? Here are more quick pasta ideas you might like to try
If you make this recipe, I’d love to hear what you think. Leave a rating or comment below and tag @DishedByKate on social media if you share a photo — seeing your recreations makes my day.
15 Minute Super Green Rigatoni
5 from 1 review
- Author: Kate Phillips
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A nourishing, speedy green rigatoni that’s perfect for busy evenings. The silky spinach sauce is bright and fresh, and a little chili oil plus crunchy breadcrumbs add texture and flavor.
Ingredients
For the crispy breadcrumbs
- 1 tablespoon chili oil (or olive oil)
- 1/4 cup panko breadcrumbs (or regular breadcrumbs)
For the pasta
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 teaspoon salt (for the pan)
- 2 anchovies (or 2 teaspoons white miso paste)
- 2 garlic cloves, finely sliced
- 9 oz / 250 g spinach leaves
- 7 oz / 200 g rigatoni (or any pasta)
- 1 teaspoon lemon juice
- 1 tablespoon salt (for the pasta water)
- 1 oz / 30 g parmesan + 2 tablespoons to serve
- 1 tablespoon chili oil, to finish
Instructions
- Make the crispy breadcrumbs. Heat 1 tablespoon chili oil in a small pan over medium heat. Add the breadcrumbs and cook, stirring, until golden and toasty, about 4 minutes. Transfer to a bowl.
- Start the sauce. In the same pan, heat 1 tablespoon olive oil. Add the diced onion and 1 teaspoon salt, cooking until soft and translucent. Add the garlic and anchovies (or miso), pressing the anchovies into the oil so they dissolve. Stir for another minute.
- Cook the pasta. Meanwhile, bring a large pot of water to a boil with 1 tablespoon salt. Add the pasta and cook until al dente, about 10 minutes depending on the pasta. Reserve a ladle of pasta cooking water before draining.
- Add the spinach. Add the spinach to the pan in batches if needed, stirring until wilted and darkened.
- Blend the sauce. Transfer the pan contents to a blender with 1 teaspoon lemon juice, the parmesan and a ladleful of pasta water. Blitz until smooth, scraping down the sides and adding more pasta water if necessary to reach a silky texture.
- Toss with pasta. Return the sauce to the pan, add the drained pasta and toss to coat. Loosen with extra pasta water if the sauce is too thick. Taste and adjust seasoning with salt and more parmesan if desired.
- Garnish and serve. Divide between plates and finish with 1/2 tablespoon chili oil, remaining parmesan and the crispy breadcrumbs. Serve immediately.
Notes
Storage: Best eaten fresh; stored in the fridge the pasta and sauce will keep for up to 3 days. Reheat gently with a splash of water or pasta water to loosen the sauce.
Ingredient tips: If using fresh pasta, cook it only when the sauce is ready since it cooks quickly. For tougher greens like kale or cavolo nero, blanch for 3 minutes before blending.
Make it vegan: Replace anchovies with 2 teaspoons white miso and use a vegan parmesan alternative.
Serving suggestion: Serve with fresh bread such as focaccia or rosemary parmesan loaf for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: pasta
- Method: stove top
- Cuisine: Italian
Nutrition
- Serving Size: 250g
- Calories: 599
- Sugar: 5.9g
- Sodium: 1214.8mg
- Fat: 14g
- Saturated Fat: 4.1g
- Carbohydrates: 93.8g
- Fiber: 7.3g
- Protein: 25.6g