penne with greens

One evening, and long time ago at home, Maria decided she wanted pasta, but something fresh and light ... so what we refer to as 'pasta with greens' was born. At home we eat it almost weekly, but until tonight, it hasn't been done in our little kitchen in the van.

It's uncomplicated. Green veggies, with the classic flavours of olive oil, garlic, pepper and lemon, and then we break up some Meredith marinated goat cheese over the top. Easy, quick, tasty ... what's not to like?


about 30mins 


  • saucepan for boiling pasta
  • pan for sautéing greens
  • knife and chopping board
  • colander for draining pasta

  • Oil
  • 2x garlic cloves, diced
  • chopped green veggies: we used 5x kale leaves, 1 x zucchini, 1 flower of broccoli 
  • juice of ½ lemon 
  • Pepper
  • 2 squares of goats cheese
  • 200g penne pasta


  1. Bring (at least) 1½ litre of water to the boil
  2. Heat oil a few glugs of oil in the pan and add the garlic (careful not to burn it)
  3. Add the veggies, the chunkiest bits first, and then the others. Turn the hear down and cook until tender
  4. Meanwhile add the penne to the saucepan and cook until al denté
  5. Break up 2 cubes of Meredith goats cheese ready for serving
  6. When the pasta is done, drain thoroughly and add to the pan with the greens
  7. Stir through the lemon juice and add some oil from the goats cheese if needed
  8. Serve into bowls and sprinkle the goats cheese
  9. Add pepper to taste


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