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Рецепт Ricotta and Greens or Spinach Pasta
by John Spottiswood

Ricotta and Greens or Spinach Pasta

This is another excellent dish that takes advantage of delicious and healthy greens. This is a Sicilian dish that I absolutely love. Our kids all went back for seconds. It's also quite beautiful...the lousy picture I took does not do it justice. A healthy and yummy treat! This is also adapted from Red White and Greens by Faith Willinger.

Рейтинг: 4.9/5
Avg. 4.9/5 4 голоса
Подготовка: Италия Italian
Приготовление: Порций: 8

Wine and Drink Pairings: chianti

Ингредиенты

  • 1 pound greens (mustard, swiss chard, broccoli rabe,turnip, spinach)
  • 1 large onion chopped
  • 2 garlic cloves chopped
  • 3 Tbsp extra virgin olive oil
  • 3 cups canned whole tomatoes or 14.5 oz canned whole tomatoes and 8oz fresh marinara
  • 1 tsp sugar
  • Kosher or sea salt
  • Fresh ground black pepper
  • 26 oz short pasta (rotini, penne, etc. -- we use Barilla Plus, so much healthier and still tastes great.)
  • 1.5 cups Ricotta
  • 1/2 cup grated Parmigiano

Инструкции

  1. Rinse greens and chop into 2 inch pieces
  2. Put chopped onion and garlic in a large pot, drizzle with 3 Tbsp olive oil, and place over low heat for 10 minutes or until soft. Add tomatoes, raise heat to medium, and cook for 5 minutes. Add sugar, salt and pepper to taste, return to low and put on back burner.
  3. Bring water to boil in a large pasta or soup pot. Add salt and greens. When water returns to boil, add the pasta. Cook about 6 minutes until pasta is still a bit tough. Strain the pasta and greens retaining at least three cups of water. Combine the strained pasts/greens and the sauce in either pot. Add 2 cups of the retained water and cook on highest heat for 3-5 minutes. This should complete the cooking of the pasta to al dente.
  4. Add the Ricotta and Parmegiano cheeses, stir, and add a little more reserved water if dry. Adjust salt and pepper if necessary and serve.