Power Green Pasta

Name: Power Green Pasta with Egg and Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 shallot, finely chopped; 2 tbsp extra virgin olive oil; 1 bunch kale; 1 head broccoli, chopped; 2 cups fresh spinach; hot water, as needed; salt, to taste; 1 lb ditalini pasta; 1 large egg; 1/4 cup Parmigiano cheese, grated; 1/4 cup Pecorino cheese, grated; freshly ground black pepper, to taste; extra virgin olive oil, for drizzling

Power Green Pasta is a one-pot Italian dish where ditalini cooks directly in a vibrant green sauce of kale, broccoli, and spinach, then finished with a silky egg and cheese emulsion for protein and richness.

🌍Italian 🏷️Pasta 🏷️Green pasta 🏷️Kale 🏷️Broccoli 🏷️Spinach

🏷️One-pan pasta

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TikTok

Total

35 min

Servings

4

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 shallot, finely chopped
2 tbsp extra virgin olive oil
1 bunch kale
1 head broccoli, chopped
2 cups fresh spinach
hot water, as needed
salt, to taste
1 lb ditalini pasta
1 large egg
1/4 cup Parmigiano cheese, grated
1/4 cup Pecorino cheese, grated
freshly ground black pepper, to tasteoptional
extra virgin olive oil, for drizzlingoptional

13 Ingredients

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Instructions

1
Finely chop the shallot. In a large pan over medium heat, add extra virgin olive oil and sauté the shallots.
2
Add the kale and chopped broccoli to the pan. Add a splash of hot water, cover, and let the greens cook down.
3
Add the spinach, a little more hot water, and a pinch of salt. Stir and cover again to allow the spinach to wilt.
4
Using a spider strainer, remove about half of the cooked greens and transfer them to a food processor. Add some of the cooking liquid from the pan.
5
Blend the greens in the food processor until a smooth sauce forms.
6
Pour the blended green sauce back into the pan with the remaining whole greens and stir to combine.
7
Add the dry pasta directly into the sauce in the pan. Add more hot water as needed to ensure the pasta is submerged and can cook.
8
Cook the pasta in the sauce, stirring occasionally, until al dente. Add more water if the sauce becomes too thick.
9
In a separate small bowl, whisk together the egg, grated Parmigiano, and grated Pecorino cheese. Add a small ladle of the hot pasta cooking liquid to the bowl and whisk quickly to temper the egg mixture.
10
Once the pasta is cooked, remove the pan from the heat and pour in the tempered egg and cheese mixture.
11
Stir everything together quickly to create a creamy sauce.
12
Serve immediately, garnished with a drizzle of extra virgin olive oil and freshly ground black pepper.

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Tips & Notes

Pro tips

Chop kale and broccoli small so they cook evenly and integrate into the sauce rather than remain chunky.
Add hot water in stages—start with less and add only as needed to keep the pasta creamy, not soupy.
Remove the pan from heat before adding the egg mixture to prevent overcooking; the residual heat is enough to set it into a silky sauce.
Taste and adjust salt before adding the egg, since it dilutes seasoning slightly.

Substitutions

Ditalini → small pasta shapes like orzo or broken spaghetti (similar texture and cook time)
Egg → 2 tbsp heavy cream for richness without the emulsion effect
Parmigiano and Pecorino → 1/3 cup Grana Padano or Asiago (similar sharpness and melt)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water to restore creaminess. Not recommended for freezing due to egg content.

Common Questions

Can I cook the pasta directly in the vegetable sauce?

Yes—that's the method here. The pasta absorbs the vegetable flavors as it cooks. Add hot water gradually to maintain the right consistency.

How do I prevent the egg from scrambling when added?

Temper the egg by whisking it first, then add it slowly off heat while stirring constantly. The residual heat will create a creamy sauce without scrambling.