Pasta with Creamy Greens
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound onion, chopped
- 1large clove garlic, minced
- 1 to 2tablespoons olive oil
- Hot pepper flakes to taste
- ¾pound rabe, mustard greens or kale, tough stems removed, and washed and cut into large pieces
- 8ounces whole-wheat pasta
- ¾cup nonfat plain yogurt
- ¾cup skim-milk ricotta
- Salt, optional
Nutritional analysis per serving (2 servings)
828 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 129 grams carbohydrates; 20 grams dietary fiber; 23 grams sugars; 36 grams protein; 1695 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to boil in covered pot for pasta.
- Step 2
Heat 1 tablespoon oil in nonstick pan (use 2 tablespoons oil in regular pan) and saute onion and garlic until onion is soft and beginning to brown.
- Step 3
Add hot pepper flakes and greens. Stir to coat well and cook, covered, for about 10 minutes, or until greens are tender but still brightly colored.
- Step 4
Add pasta to boiling water and cook according to package directions.
- Step 5
In food processor or blender, combine yogurt and ricotta until mixture is smooth.
- Step 6
Remove greens from heat and stir in ricotta mixture. Season with salt, if desired. Drain pasta and serve creamy greens over pasta.
Private Notes
Comments
This wonderful recipe must have first appeared around the turn of this century. My kind of comfort food. I made it often but lost the original clipping behind a built-in counter. Can't believe it took me so long to find it again!
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