Orecchiette with Greens, Canelinni Beans and Ricotta Salata


This pasta dish is warm, creamy and delicious, full of flavor, very versatile so you can add whatever soft cheese, greens and beans you love❤️ This is what I chose…. Let me hear what you came up with!


1 pound orecchiette pasta
1/2 cup olive oil
2 garlic cloves, chopped
12 ounces or 1 bunch Swiss chard, chopped
10 to 12 ounces baby spinach leaves
1 (15-ounce) can Canelinni Beans
2 cups grape tomatoes, halved
8 ounces ricotta salata cheese or other soft cheese (goat or feta), crumbled
2 teaspoons lemon zest
salt and freshly ground black pepper, to taste

Bring a large pot of salted water to boil, add pasta and cook until al dente stirring occasionally. Drain, reserving 1 cup of pasta water, if needed.

In a large skillet over medium heat, heat the oil. Add the garlic and cook until slightly soft and fragrant. Add the Swiss chard, cook until wilted. Now In batches, add the spinach and cook until all is wilted. Then add beans and tomatoes, cook for 5 minutes more. Turn off the heat and add the pasta, 1/2 of the cheese & lemon zest. Toss and thin out the sauce with a little pasta water, if needed!

Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve immediately! Enjoy❤️


One Comment Add yours

  1. run2kar says:

    Now THIS is family, sit-down, all around the table, put down your devices, “it’s great to be together”, and soothing “I love you all” food …. and when THIS meal is served … that’s the message from our chef .. “I love you all” …. and you’ll love this meal too (and the results it can create for you and your family) Bravo!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s