Casarecce with Creamy Spring Greens

Casarecce with Creamy Spring Greens
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Spring greens breathe life into just about any dish. When they're combined with Parmesan, supple cream and twisty casarecce pasta, you have a dish that hits all the right notes – it's bold and beautiful. A fine rasp grater makes it easy to prep the garlic, lemon zest and Parmesan cheese in this recipe. The fine blades produce a fluffy texture that allows the ingredients to practically melt in the hot cream.


  • 1 ¼ cups heavy cream
  • 2 cloves garlic, grated
  • 1 red chili, halved and seeded
  • 1 Tbsp. olive oil
  • 1 head spring greens, rinsed and sliced thin
  • Kosher salt, to taste
  • Black pepper, freshly ground, to taste
  • 12 oz. casarecce pasta
  • Zest from 1 lemon
  • ½ cup Parmesan cheese, grated


  1. Pour the heavy cream in a saucepan. Add the grated garlic and chili pepper, seeded and halved down the middle, to the cream. Bring it to a simmer on the stove.
  2. Simmer the cream for 2 minutes and reduce the heat to low.
  3. Heat the olive oil in a skillet over medium heat and add the spring greens. Season the greens to taste with kosher salt and freshly ground black pepper. Cook until slightly wilted, about 3-4 minutes. Set the skillet of greens aside.
  4. Cook the casarecce in salted boiling water until al dente, about 6 minutes. Drain the pasta but reserve about ¼ cup of the water.
  5. Add the hot pasta to the greens and return the skillet to the stove. Set the heat to medium-low.
  6. Remove the chili from the cream. Pour the cream over the greens and stir.
  7. Add the lemon zest to the pasta and stir in the Parmesan cheese. Adjust the seasoning of the dish as needed with kosher salt and black pepper. Add a little of the pasta water to thin out the sauce, if desired.
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