PASTA: Pasta with Greens

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* Exported from MasterCook Mac *

 

Pasta with Greens

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes p.196

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 pounds greens -- such as Swiss chard

leaves, broccoli raab, beet greens, kale, --

escarole

dandelion greens, collard greens,

alone or in combination

salt -- to taste

1/2 cup ricotta

or nonfat or low-fat cottage cheese

2 tablespoons low fat milk

if using the cottage cheese

1 ounce pecorino -- grated, (1/4 cup)

1 tablespoon extra virgin olive oil

2 large garlic cloves -- minced

1/4 teaspoon red pepper flakes -- or more to taste

3/4 pound bucatini -- (3/4 to 1 pound)

or perciatelli -- or spaghetti

 

This traditional southern Italian dish calls for ricotta cheese or

ricotta salata, a firmer, saltier ricotta. If you want to lighten it up,

you can use a creamy blend of cottage cheese and milk; the dish will

lose little in the way of flavor and satisfaction. The “big taste” comes

from the greens and pecorino.

 

MAKES 4 TO 6 SERVINGS

 

1. Begin heating a large pot or pasta pot filled with water for the

pasta.

 

2. Meanwhile, stem the greens and wash them thoroughly. When the water

comes to a boil, add

1 tablespoon salt and the greens. Cook for 2 to 5 minutes, until tender

(the timing depends on which greens you use). Remove from the water

using a slotted spoon, a deep-fry skimmer, or the insert of your pasta

pot. Transfer immediately to a bowl of cold water, then drain. Put the

top on the pot and reserve the water for cooking the pasta. Gently

squeeze most of the water out of the greens and chop them coarsely. Set

aside.

 

3. In a food processor fitted with the steel blade or in a

mini-processor, blend the ricotta or cottage cheese until fairly smooth.

Scrape down the sides of the bowl and blend again., Add the milk and

blend until the mixture is creamy.

 

4. Heat the oil over medium heat in a large nonstick skillet. Add the

garlic and red pepper flakes. Cook, stirring, for about 30 seconds, just

until the garlic begins to color. Add the greens. Stir together for 1

minute. Stir in 3/4 cup cooking liquid from the greens. Add salt to

taste and remove from the heat but keep warm.

 

5. Bring the pot of water back to a rolling boil and add the pasta. Cook

until al dente, firm to the bite, and drain.

 

6. Transfer the pasta to the pan with the greens. Add the cheeses, toss

together, and serve at once.

 

Advance preparation: The greens can be cleaned and cooked hours ahead of

time. The cottage cheese mixture will keep for 3 days in the

refrigerator.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 91 Calories; 4g Fat (33% calories

from fat); 6g Protein; 12g Carbohydrate; 0mg Cholesterol; 57mg Sodium

Food Exchanges: 2 1/2 Lean Meat; 1/2 Fat

 

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