| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Dujour02 | 1 | Servings |
INGREDIENTS
| 2 1/4 | lb | Greens, broccoli rabe |
| Swiss Chard | ||
| escarole kale | ||
| collard greens | ||
| mustard greens | ||
| dandelion greens | ||
| or a combination | ||
| 1/4 | c | Extra virgin olive oil |
| 1 | Clove garlic, minced | |
| Salt to taste | ||
| Crushed red pepper flakes to | ||
| taste | ||
| 1 | lb | Bucatini or parciatelli |
| pasta | ||
| 1/4 | lb | Ricotta cheese |
| 1/3 | c | Grated pecorino cheese |
INSTRUCTIONS
Wash the greens very well. Cook them in lightly salted water, uncovered, for 8 to 10 minutes. Remove from the water and chop them coarsely. Reserve the cooking water. Heat the olive oil over medium heat in a saute pan. Add the garlic and greens and saute for 3 to 4 minutes. Season with salt and pepper flakes, then remove from the heat. Bring the water from the greens back to a boil and use it to cook the pasta as instructed on the package. Drain and reserve 3/4 cup of the liquid. Toss the pasta with half the greens and the reserved liquid. Spoon the remaining greens on top of that, spoon the ricotta cheese on top. Sprinkle with pecorino cheese, and serve. Yield: 4 to 6 as a first course or for lunch Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9447 - DAVID RUGGERIO Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 252
Calories From Fat: 87
Total Fat: 9.9g
Cholesterol: 35.2mg
Sodium: 1455.3mg
Potassium: 1973mg
Carbohydrates: 24.8g
Fiber: 7.7g
Sugar: 5.7g
Protein: 21.7g