Fresh Fettuccine Pasta with Greens


A lovely combination of colors and flavors. Fresh pasta makes this dish so delicious and can be made ahead of time and stored in the refrigerator.

1 tablespoon olive oil

1 medium onion, sliced

3-4 cloves garlic, minced

¼ cup dry sherry

1 bunch greens (collards, kale, or chard) cut into ribbons ¼ inch thick

5-6 cups fresh pasta (fettuccini or shape of choice)

2 roasted red peppers, sliced

2 tablespoons balsamic vinegar

1 teaspoon salt

½ teaspoon pepper, fresh ground

½ cup basil, chopped

Garnish with Parmesan or Romano cheese


  1. Heat olive oil in a pan over medium heat.
  2. Add onions and caramelize, stirring occasionally for about 10 minutes.
  3. Add garlic and sauté for 1 minute.
  4. Pour sherry and simmer until it reduces down.
  5. Add greens and stir until vibrant green.
  6. Add roasted peppers, pasta, balsamic vinegar, and salt/pepper.
  7. Stir until evenly mixed.
  8. Garnish with cheese if desired.
Serving Size:
Makes 4-6 servings.
Seattle Tilth
Leika Suzumura