Ingredients
- 1 pound orecchiette or other short pasta
- 1/2 cup olive oil
- 2 cup garlic cloves, crushed
- 9 cup (12 ounces) swiss chard or mustard greens, stemmed
- 8 cup cuos (12 ounces) baby spinach leaves
- 1 cup (15 ounce) can garbanzo beans, rinsed and drained
- 2 cup (12 ounces) small cherry or grape tomatoes
- 2 cup (8 ounces) crumbled ricotta salata cheese
- 2 teaspoon grated lemon zest
Preparation
Baking Directions:
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
In a large skillet, heat the oil over medium-high heat.
Add the garlic and cook until fragrant and lightly browned, about 2 minutes.
Using a slotted spoon, remove the garlic and discard.
Add the Swiss chard and cook until wilted, 5 minutes.
In batches, add the spinach and cook until wilted, about 5 minutes.
Add the beans and tomatoes and cook for 5 minutes.
Turn off the heat.
Drain the pasta, reserving about 1 cup of the pasta water.
Transfer the pasta to the skillet and add half of the cheese and the lemon zest.
Toss well.
If needed, thin out the sauce with a little pasta water and season with salt and pepper.
Transfer to a large serving bowl.
Sprinkle with the remaining cheese and serve.
