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Pasta with Greens, Garbanzo Beans and Ricotta Salata

  • Thursday, January 20, 2011
  • J-Mad
  • Labels: , , ,
















  • This is a delicious dish that we found on the Food Network's website and was the main entree at one of our first dinner party gatherings this past semester. After a quick Meijer's trip where we learned what mustard chard actually is, we had all of the necessary ingredients for a very easy, delicious meal. As with most recipes, there is always room for some experimentation, but with this one, we actually did not change anything, except the type of pasta suggested (a substitution with penne or whatever pasta we happened to have on hand at that time). The dish took less than a half hour to make and easily fed our group of five. Please find the original recipe below and enjoy!

    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
    • 12 ounces baby spinach leaves
    • 1 (15-ounce) can garbanzo beans, rinsed and drained
    • 2 cups small cherry/grape tomatoes
    • 8 ounces ricotta salata cheese, crumbled
    • 2 teaspoons lemon zest
    • Salt and freshly ground black pepper
    Directions
    Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
    In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.
    Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.


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