Rigatoni with Greens & Ricotta

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

1 small onion or leek, finely chopped

1 1/2 lbs. greens, (Asian spinach, chard, kale, turnip, 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

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