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Ricotta and Greens or Spinach Pasta
This is another excellent dish that takes advantage of delicious and healthy greens. This is a Sicilian dish that I absolutely love. Our kids all went back for seconds. It's also quite beautiful...the lousy picture I took does not do it justice. A healthy and yummy treat! This is also adapted from Red White and Greens by Faith Willinger. Ingredients
- 1 pound greens (mustard, swiss chard, broccoli rabe,turnip, spinach)
- 1 large onion chopped
- 2 garlic cloves chopped
- 3 Tbsp extra virgin olive oil
- 3 cups canned whole tomatoes or 14.5 oz canned whole tomatoes and 8oz fresh marinara
- 1 tsp sugar
- Kosher or sea salt
- Fresh ground black pepper
- 26 oz short pasta (rotini, penne, etc. -- we use Barilla Plus, so much healthier and still tastes great.)
- 1.5 cups Ricotta
- 1/2 cup grated Parmigiano
Directions
- Rinse greens and chop into 2 inch pieces
- Put chopped onion and garlic in a large pot, drizzle with 3 Tbsp olive oil, and place over low heat for 10 minutes or until soft. Add tomatoes, raise heat to medium, and cook for 5 minutes. Add sugar, salt and pepper to taste, return to low and put on back burner.
- Bring water to boil in a large pasta or soup pot. Add salt and greens. When water returns to boil, add the pasta. Cook about 6 minutes until pasta is still a bit tough. Strain the pasta and greens retaining at least three cups of water. Combine the strained pasts/greens and the sauce in either pot. Add 2 cups of the retained water and cook on highest heat for 3-5 minutes. This should complete the cooking of the pasta to al dente.
- Add the Ricotta and Parmegiano cheeses, stir, and add a little more reserved water if dry. Adjust salt and pepper if necessary and serve.
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this looks great! thanks so much for posting
I made this today for my 18 year old daughter who is a vegetarian and for myself and it's delicious! Thank you very much! Now just have to find a recipe for my meat and potato husband:)
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