Moosewood: Pasta with Greens and Ricotta

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Pasta with Greens and Ricotta

 

Recipe By : Moosewood Restaurant Cooks at Home, page 188

Serving Size : 4 Preparation Time :0:20

Categories : Italian Main Dish

Moosewood Vegetarian

Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 bunch watercress (about 1 cup chopped) -- tough stems removed

1 bunch Swiss chard (about 4 cups chopped) -- tough stems

removed

2 cloves garlic -- minced or pressed

1 tablespoon olive oil

dash of salt and ground black pepper

1/4 teaspoon nutmeg

3/4 cup ricotta cheese

1 pound pasta (fettuccine, penne, fusilli etc...)

grated Parmesan cheese or crumbled ricotta

chopped fresh tomatoes

toasted walnuts or pine nuts

 

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 soft

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 blender, 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 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.

 

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