Orecchiette with Greens, Garbanzo Beans, and Ricotta Salata

Name: Orecchiette with Greens, Garbanzo Beans, and Ricotta Salata
Yield: 4 to 6 servings
Ingredients: 1 pound orecchiette or other short pasta; 1/2 cup olive oil; 2 garlic cloves, crushed; 12 ounces Swiss chard or mustard greens, stemmed and chopped (9 cups); 8 cups (12 ounces) baby spinach leaves; 1 (15-ounce) can garbanzo beans, rinsed and drained; 2 cups (12 ounces) small cherry or grape tomatoes; 2 cups (8 ounces) crumbled ricotta salata cheese; 2 teaspoons grated lemon zest (from 1 to 2 lemons); Salt and freshly ground black pepper

December 20, 2011

We should all be eating more dark leafy greens, but sometimes a side dish of steamed chard is a tough sell. Not so with this pasta, which is full of bright colors and flavors. If you’re not familiar with ricotta salata, it may remind you of feta cheese but with a milder flavor and creamier texture. This is a pasta dish I really feel good about eating, and with all those greens and the protein contributed by the garbanzos, it’s a complete meal.

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