Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

Picture this: tender little ear‑shaped pasta soaked in silky olive oil, tossed with vibrant greens, nutty chickpeas, juicy cherry tomatoes, and topped with crumbly ricotta salata. It’s light, satisfying, and full of textures that make every forkful feel like a mini celebration. And yes, it’s easier than it looks.

Behind the Recipe

It all started on a weekday when I needed something quick and nourishing but still felt special. I found a bag of orecchiette in the pantry, a can of garbanzos in the cupboard, and some fresh leafy greens in the fridge. A simple sauté, a quick boil, and voilà—a dish that tasted restaurant‑worthy yet came together in under half an hour. Since then it’s become a go‑to when I want comfort without fuss.

Recipe Origin or Trivia

This dish is adapted from a recipe by Giada De Laurentiis, who paired Italian orecchiette with Mediterranean flavors: garbanzo beans, leafy greens, and that standout cheese Ricotta Salata. :contentReference[oaicite:2]{index=2} Ricotta salata is different from the usual ricotta—it’s salted, pressed, and crumbly, more like feta in texture but richer in flavor. If you can’t find it, you can substitute with feta or a mild pecorino. :contentReference[oaicite:3]{index=3}

Why You’ll Love It

• Packed with greens + protein: The garbanzos add plant‑power while the greens give freshness.
• Quick to make: 20–30 minutes from start to finish.
• Flexible: Use spinach, chard, kale—whatever you’ve got.
• Crowd‑friendly: Bright, colorful, and satisfying enough for a dinner gathering.
• Great for leftovers: Toss with a little extra olive oil and enjoy cold or gently reheated.

Chef’s Pro Tips for Perfect Results

• Don’t let your garlic burn—sauté just until fragrant and lightly golden.
• Reserve about ½‑1 cup of pasta cooking water to loosen the dish if it seems dry. This helps bring everything together. :contentReference[oaicite:4]{index=4}
• Use ripe cherry or grape tomatoes—they’ll burst with sweetness when heated.
• Crumble the ricotta salata just before serving so it keeps its texture and doesn’t melt too much.

Kitchen Tools You’ll Need

• Large pot (for boiling pasta)
• Skillet or sauté pan (for the greens and beans)
• Colander (to drain the pasta)
• Sharp knife and cutting board (for chopping greens and slicing tomatoes)
• Tongs or large spoon (for tossing everything together)

Ingredients

• 1 lb (≈450 g) orecchiette or other short pasta
• ½ cup (≈120 ml) olive oil
• 2 garlic cloves, crushed
• 12 oz (≈340 g) Swiss chard or mustard greens, stemmed
• 12 oz (≈340 g) baby spinach leaves
• 1 can (15 oz) garbanzo beans (chickpeas), rinsed & drained
• 2 cups small cherry or grape tomatoes
• 8 oz (≈225 g) ricotta salata cheese, crumbled
• 2 teaspoons lemon zest
• Kosher salt & freshly ground black pepper to taste
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Ingredient Substitutions

• Use kale or collard greens instead of chard/spinach (just remove tough stems).
• Swap ricotta salata with crumbled feta or mild pecorino if you can’t find it.
• Use white beans (like cannellini) instead of garbanzos for a different texture.
• Whole‑wheat pasta works too—just reduce cook time slightly.

Instructions

1. Preheat Your Equipment:
   Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a skillet over medium‑high heat.
2. Combine Ingredients:
   Add the garlic to the oil and sauté for about 2 minutes until fragrant and just golden—be careful not to burn it.
3. Prepare Your Cooking Vessel:
   Add the chard to the skillet and cook until wilted, then add the spinach and cook until also wilted. Stir in the garbanzo beans and tomatoes and cook for about 5 minutes.
4. Assemble the Dish:
   Add the pasta to the boiling water and cook until al dente (check package instructions). Drain, reserving about 1 cup of the cooking water.
5. Cook to Perfection:
   Add the drained pasta into the skillet with the greens and beans. Toss with half the crumbled ricotta salata and the lemon zest. If the mixture seems dry, add a splash of the reserved pasta water to loosen it.
6. Finishing Touches:
   Season with salt and freshly ground black pepper. Transfer to a large serving bowl and sprinkle the remaining ricotta salata on top.
7. Serve and Enjoy:
   Serve hot, perhaps with a side of crusty bread or a simple green salad.

Texture & Flavor Secrets

The interplay here is what makes this dish exciting: the pasta offers chew, the greens add a fresh and slightly earthy bite, the garbanzos bring a soft nuttiness, and the tomatoes add juicy bursts. The ricotta salata adds salty creaminess and the lemon zest lifts everything with brightness. Each forkful gives you a new combination—never boring, always balanced.

Cooking Tips & Tricks

• If the skillet gets dry, don’t hesitate to add more pasta water—this keeps the pantastic sauce from sticking.
• Better to under‑cook your pasta slightly—it will finish cooking when you toss it with the warm greens and beans.
• Serve immediately for best texture—the greens will keep their structure, and the pasta won’t get mushy.

What to Avoid

• Avoid overcooking greens—they should still have some texture, not be mushy.
• Don’t skip reserving pasta water—it’s the secret ingredient for cohesion.
• Don’t crumble the ricotta salata too early—it can melt and lose its texture.

Nutrition Facts

Servings: 4 to 6
Calories per serving: ~640 kcal :contentReference[oaicite:6]{index=6}

Preparation Time

Prep Time: ~6 minutes
Cook Time: ~20 minutes
Total Time: ~26 minutes :contentReference[oaicite:7]{index=7}

Make‑Ahead and Storage Tips

You can prep the greens and beans ahead of time and store in the fridge for up to a day. When ready to serve, boil pasta fresh and toss everything together. Leftovers are fine but best served the same day—the greens soften and pasta absorbs more sauce as it sits.

How to Serve

Serve this dish with a drizzle of extra‑virgin olive oil and a wedge of lemon on the side for an extra bright kick. Pair with a chilled white wine or sparkling water with a twist of lemon. It also pairs beautifully with grilled chicken or a crispy piece of fish for added protein.

Creative Leftover Transformations

• Turn leftovers into a cold pasta salad—add more olive oil, fresh herbs, and a splash of red wine vinegar.
• Use it as a warm base and top with a poached egg for brunch.
• Toss with roasted veggies and bake lightly for a pasta gratin.

Additional Tips

• Add a pinch of red pepper flakes in the garlic oil for a little heat.
• Swap the lemon zest for lemon juice if you like citrus punch.
• If you have fresh herbs (like basil or parsley), add just before serving for fragrance.

Variations to Try

• Mushroom & Greens: Add sautéed mushrooms for an earthy twist.
• White Bean & Kale: Use kale and white beans instead of garbanzos for texture change.
• Spicy Tomato Kick: Add chopped chili and sun‑dried tomatoes.
• Vegan Version: Skip the ricotta salata and finish with toasted pine nuts and nutritional yeast.
• Summer Style: Use zucchini ribbons instead of greens and add fresh cherry tomatoes halved afterwards.

FAQ’s

Q1: Can I use a different pasta shape?
Yes—any short pasta (shells, penne, rigatoni) works, though orecchiette’s shape holds the sauce and beans beautifully. :contentReference[oaicite:8]{index=8}

Q2: What if I can’t find ricotta salata?
Use feta or mild pecorino as a substitute. It won’t be exactly the same, but still delicious. :contentReference[oaicite:9]{index=9}

Q3: Can I use frozen or chopped greens?
Yes, but fresh gives better texture and color. If using frozen, drain well and sauté until excess moisture is gone.

Q4: Is this dish suitable for vegetarians?
Yes, it’s vegetarian—just ensure your cheese is vegetarian‑friendly if needed.

Q5: How do I make this gluten‑free?
Use gluten‑free pasta and ensure all other ingredients are certified gluten‑free.

Q6: Can I make it ahead?
You can prep components ahead, but toss together right before serving for best texture.

Q7: How do I keep it from getting soggy?
Serve immediately and avoid overcooking greens or pasta.

Q8: Can I add meat?
Yes—grilled chicken, sausage, or shrimp work well if you want a non‑vegetarian version.

Q9: Can I add more sauce?
If you want more sauce, add a splash of pasta water and a drizzle of olive oil before serving.

Q10: How do I adjust for fewer servings?
Simply divide the ingredient quantities proportionally—this dish scales easily.

Conclusion

Orecchiette with Greens, Garbanzo Beans and Ricotta Salata is one of those meals that looks like you spent hours but comes together in minutes. It delivers on flavor, texture, nutrition, and ease—a total home‑kitchen win. Whether you’re cooking for one or hosting friends, this dish is going to impress and satisfy. Give it a try, and you’ll find yourself coming back to it again and again.

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