Orecchiette with greens, garbanzo beans, and ricotta salata
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Makes 4 to 6 servings


    • 1 pound orecchiette or other short pasta
    • 1/2 cup olive oil
    • 2 garlic cloves, crushed
    • 9 cups (12 ounces) Swiss chard or mustard greens, stemmed
    • 8 cups (12 ounces) baby spinach leaves
    • 1 (15 ounce) can garbanzo beans, rinsed and drained
    • 2 cups (12 ounces) small cherry or grape tomatoes
    • 2 cups (8 ounces) crumbled ricotta salata cheese
    • 2 teaspoons grated lemon zest


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.

Recipe tags

Easy Italian

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