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Rigatoni with Greens

Rigatoni with Greens

 Coarse salt and freshly ground pepper

1 lb. rigatoni or other tubular pasta

2 tablespoons. unsalted butter

3 tablespoons. extra-virgin olive oil

2 garlic cloves, thinly sliced

2 medium shallots, finely chopped

1 1/2 lbs. greens, (spinach, chard, kale, or mixed greens), chopped

2 tablespoons. finely grated lemon zest (about 2 lemons)

1/2 c. dry white wine

1/2 teaspoon red pepper flakes

1/3 c. fresh ricotta cheese

1/3 c. pine nuts (about 1 1/2 ounces), toasted

Freshly grated Parmesan cheese, for sprinkling

 

1.Bring a large pot of water to a boil.  Add 2 tablespoons salt and the pasta; cook 3 minutes less than package indicates.  Drain.

2. Heat butter and oil in a large Dutch oven over medium heat about 1 minute.  Add garlic and shallots; cook, stirring, until fragrant, about 2 minutes.  Stir in greens, lemon zest, wine, 1 teaspoon salt, and the red pepper flakes; season with pepper.  Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.

3. Stir in pasta, ricotta, and pine nuts.  Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes.  Divide among 4 serving dishes.  Serve sprinkled with parmesan.

 

Prep Time: 10 min.  Total Time: 25 min.

Serves 4

Adapted from Marta Stewart Living, June 2006

 

This entry is related to the following products. Click on any of them for more information.
Garlic, Kale, Spinach, Swiss Chard, Chard, Garlic Chives,
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