This recipe is liked by 0 person(s). |
Orecchiette with Greens, Garbanzo Beans and Ricotta Salata
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Recipe courtesy Giada De Laurentiis Prep Time:6 minInactive Prep Time: -- Cook Time:20 min Level: Easy Serves: 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 or grape tomatoes |
8 ounces | ricotta salata cheese, crumbled |
2 teaspoons | lemon zest |
Kosher salt | |
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.
Copyright 2012 Television Food Network G.P.
All Rights Reserved
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe