- Recipes Home
- Interest Groups
Pasta With Greens And Ricotta Recipe
|Watercress||1 Cup (16 tbs), tough stems removed (1 Bunch)|
|Swiss chard||4 Cup (64 tbs), chopped, tough stalks removed (1 Bunch)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Olive oil||1 Tablespoon|
|Ground black pepper||1 Dash|
|Ricotta cheese||3⁄4 Cup (12 tbs)|
|Pasta||1 Pound (Fettuccine, Penne, Macaroni, Fusilli, Butterflies, Or Shells)|
|Grated parmesan cheese/Crumbled ricotta salata||2 Tablespoon|
|Chopped fresh tomatoes||3 Tablespoon|
|Toasted walnuts/Pine nuts||1 Tablespoon|
Calories 606 Calories from Fat 147
% Daily Value*
Total Fat 17 g25.5%
Saturated Fat 6 g29.9%
Trans Fat 0 g
Cholesterol 30.1 mg
Sodium 362.2 mg15.1%
Total Carbohydrates 87 g29.1%
Dietary Fiber 5.1 g20.6%
Sugars 5.1 g
Protein 24 g47.6%
Vitamin A 56.3% Vitamin C 28.1%
Calcium 21.8% Iron 17.5%
*Based on a 2000 Calorie diet
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.