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Pasta With Greens And Ricotta

Chef.Foodie's picture
Ingredients
  Watercress 3 1⁄2 Ounce, chopped for about 1 cup, tough stems removed (1 Bunch)
  Chopped swiss chard 4 Cup (64 tbs), tough stalks removed (1 Bunch)
  Garlic 2 Clove (10 gm), minced or pressed
  Olive oil 1 Tablespoon
  Ground black pepper 1 Dash
  Nutmeg 1⁄4 Teaspoon
  Ricotta cheese 3⁄4 Cup (12 tbs)
  Pasta 1 Pound (Fettuccine, Penne, Macaroni, Fusilli, Butterflies, Or Shells)
  Grated parmesan cheese/Crumbled ricotta salata 1 Tablespoon
  Chopped fresh tomatoes 1 Tablespoon
  Toasted walnuts/Pine nuts 1 Tablespoon
  Salt 1 Dash
Directions

Bring a large covered pot of water to a rapid boil.
While the water heats, rinse the watercress and chard well, shake off any excess water, and chop coarsely.
Saute the garlic in the oil for a minute, until soft and golden, taking care not to scorch it.
Add the damp greens and saute, stirring often, until they are wilted but still bright green.
Sprinkle with the salt, pepper, and nutmeg, and remove from the heat.
In a blender, puree the cooked greens with the ricotta until smooth and evenly colored.
Add more salt and pepper to taste.
When the water boils, stir in the pasta, cover, and return to a boil.
Then uncover the pot and cook the pasta until al dente.
Drain the pasta and immediately toss it with the sauce in a warmed serving bowl.
Top with Parmesan or crumbled ricotta salata, tomatoes, and/or toasted walnuts or pine nuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Interest: 
Everyday
Cook Time: 
20 Minutes
Servings: 
4

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