Adventures in the Kitchen, Main dishes, Summer FarePasta with Greens and Ricotta

Pasta with Greens and Ricotta

1 bunch watercress (about 1 cup chopped), tough stems removed
1 bunch Swiss chard, tough stalks removed (about 4 cups chopped)
2 garlic cloves, minced or pressed
1 Tbsp olive oil
dash of salt and ground black pepper
1/4 tsp nutmeg
3/4 C ricotta cheese
1 lb. pasta (fettuccine, penne, macaroni, fusilli, butterflies, or shells)
grated Parmesan cheese or crumbled ricotta salata
chopped fresh tomatoes
toasted walnuts or pine nuts (see p. 354)

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. Sauté the garlic in the oil for a minute, until sot and golden, taking care not to scorch it. Add the damp greens and sauté, stirring often, until they are wilted but still bright green. Sprinkle with the salt, pepper, and nutmeg, and remove from the heat. In a lender, purée 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 paster 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.

Per 8-oz. serving: 313 calories, 12.2g protein, 7.5g fat, 49.3g carbohydrate, 200mg sodium, 12mg cholesterol.

(From Moosewood Restaurant Cooks at Home, p. 188)

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