We should all be eating more dark leafy greens, but sometimes a side dish of steamed chard is a tough sell. Not so with this pasta, which is full of bright colors and flavors. If you’re not familiar with ricotta salata, it may remind you of feta cheese but with a milder flavor and creamier texture. This is a pasta dish I really feel good about eating, and with all those greens and the protein contributed by the garbanzos, it’s a complete meal.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
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.
Step 2
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, about 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.
Step 3
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.
