pasta with creamy carrots and Asian greens

Not all of my greens that are growing in the winter greenhouse are big enough to eat yet but these three are:

The back left are collards, the back right are pac choi and the front is mizuna.  I love them fresh in a mixed greens salad but was considering ways that I could use them cooked with pasta.  Here is what I did.

While the water was heating for the pasta I heated a skillet on the stove and when it was hot drizzled some olive oil in the bottom.  I then added an onion and a minute later some carrots.  I sauteed them stirring occasionally until they were almost tender.  I removed the carrots and onions and using the same pan I added three garlic cloves that were minced and then added heavy cream to the garlic in the skillet.  I used enough cream to make a 1/4  inch deep layer over the bottom of the skillet and stirred to distribute the garlic in the cream.  I continued to cook the garlic/cream to reduce it down and thicken it a little.  I added the greens--the collards and pac choi were cut into ribbons and the mizuna I left whole--and once they had started to wilt I added the drained cooked pasta and some of the carrot/onion.  I was cooking for just one so I did not use all of  the carrot/onion (mirepoix) but reserved some for another use.  If you were cooking this for a group you would use larger quantities of  all of the ingredients.  I use mirepoix a lot so I often make extra.  I stirred the mixture allowing the flavors to combine and to heat through. 

I thought it was good and would definitely make this again.  The carrots were sweet, the greens provided a  nice contrast, the cream infused with a little garlic clung to the pasta and pulled it all together.  I think it would be good with some freshly grated Parmesan cheese over the top as it is being served.

Pasta with creamy carrots and Asian greens

Olive oil
1 large yellow onion-cut into thin wedges
5 carrots-peeled and cut into bite size pieces
3 cloves garlic-minced
heavy cream
Asian greens- large handful-torn or cut into bite size pieces
pasta-cooked

Heat a skillet on medium high heat on the stove and when hot add olive oil to the pan--enough to partially cover but not fully cover the bottom of the pan.  Add the onion and a minute or to later the carrots.  Cook stirring occasionally until nearly tender.  Remove the carrots and onions to a bowl and using the same skillet add the minced garlic cloves and then immediately add enough heavy cream to make a thin layer over the bottom of the skillet.  Stir in the garlic to distribute and cook for a couple minutes to reduce and thicken.  Add the greens and stir to combine.  Once they have wilted a little add the pasta and the reserved carrot/onion mixture.  I wanted similar amounts of carrots and greens so I did not use all of the carrots and onions.  Cook while stirring to blend the flavors and heat through.

Linking to:

Foodie Friday