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Ingredients
1 pound onion, chopped
1 large clove garlic, minced
1 to 2 tablespoons olive oil
Hot pepper flakes to taste
¾ pound rabe, mustard greens or kale, tough stems removed, and washed and cut into large pieces
8 ounces whole-wheat pasta
¾ cup nonfat plain yogurt
¾ cup skim-milk ricotta
Salt, optional
Nutritional analysis per serving (2 servings)
129 grams carbs; 47 milligrams cholesterol; 828 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 24 grams fat; 20 grams fiber; 1695 milligrams sodium; 36 grams protein; 23 grams sugar
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!
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!