Pasta Tricolore with Stinging Nettles

Pasta Tricolore with Stinging Nettles

There’s no other better time to cook this recipe, than Spring. The other day, we went exploring the vineyards in our region, and I took the opportunity to pick up some stinging nettles. My first recipe was nettles with polenta, an old traditional recipe in Romania. Yesterday evening, however, I decided to deviate from Romanian traditions, and try an Italian version of the recipe, by adapting the popular Pasta Tricolore with Spinach, to a recipe with nettles. The result… delicious! See the recipe, and all the steps, below:

Pasta Tricolore with Stinging Nettles

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Allergy Egg, Milk, Wheat
Meal type Main Dish
Misc Child Friendly
By author Fusion Mom
An easy-to-cook Springtime dish, child friendly, tasty and ready in only twenty minutes.


  • 400g stinging nettles (fresh)
  • 400g pasta tricolore
  • 250g cream cheese
  • 2 cloves garlic (finely diced)
  • 1 knob butter
  • water to boil
  • 1 drizzle olive oil
  • salt and pepper (to taste)
  • fresh herbs (marjoram, basil) (to taste)
  • Parmigiano (freshly grated, to taste)


Step 1
Bring salted water to boil, and throw the nettles in. Let boil for about 10 minutes.
Step 2
Remove the cooked nettles from the boiling water then put them into a blender. Add garlic and herbs, then season with salt and pepper to taste. Flash blend the mixture.
Step 3
Preheat a pan with a knob of butter. Add the nettle mixture and let cook, at medium heat, for 5 to 10 minutes.
Step 4
Boil pasta in water till done. Drain pasta and put in frying pan. Add fried nettles and cream cheese, an cook for 3-5 minutes, stirring frequently.
Step 5
Serve warm, with a drizzle of olive oil and Parmigiano to taste.


Use low fat cream cheese, for a low-calorie diet.