Time: 30 min.
Complexity: easily
Servings: 6

If you don't have orecchiette pasta, any similar-sized pasta will do. It pairs beautifully with chickpeas and cherry tomatoes in this delicious dish, packed with hearty, healthy greens. The secret ingredient in this pasta is lemon zest. It adds a refreshing, distinctive flavor.

Ingredients:

• 450 g orecchiette pasta or other short pasta
• 0.5 cups olive oil
• 2 cloves garlic, crushed
• 340 g chard or mustard greens
• 340 g young spinach leaves
• 1 can (425 g) canned chickpeas, rinsed
• 2 cups small cherry or grape tomatoes
• 220 gr. crumbled ricotta cheese salad
• 2 tsp lemon zest

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

orecchiette pasta, chard, spinach, chickpeas, grape tomatoes, lemon zest, ricotta cheese

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Preparation:

Step 1
• Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook until al dente, about 8–10 minutes. Pour off about 1 cup of the cooking liquid and drain the pasta in a colander.
Step 2
• Heat oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Remove the garlic with a slotted spoon and discard.
Step 3
• Add the Swiss chard and sauté until wilted. Add the spinach in batches and cook until wilted. Add the chickpeas and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, half the cheese, and lemon zest. Stir well and thin the sauce with a little of the pasta water if necessary.
Step 4
• Transfer to a large serving bowl, season with salt and pepper to taste. Sprinkle with the remaining cheese and serve.

Votes: 2