Orecchiette with Greens, Garbanzo Beans and Ricotta Salata
This hearty yet fresh orecchiette pasta dish is tossed with sautéed greens, garbanzo beans, cherry tomatoes, and finished with crumbled ricotta salata. Light, flavorful, and ready in under 30 minutes, it’s a weeknight favorite that feels like a treat.
Ingredients
Scale
- 1 lb orecchiette pasta
- 1/2 cup olive oil
- 2 garlic cloves, crushed
- 12 oz Swiss chard or mustard greens, stemmed
- 12 oz baby spinach leaves
- 1 (15 oz) can garbanzo beans, rinsed and drained
- 2 cups cherry tomatoes, halved
- 8 oz ricotta salata cheese, crumbled
- 2 tsp lemon zest
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook orecchiette until al dente, reserving 1 cup of pasta water.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Sauté crushed garlic for 1–2 minutes until golden.
- Add Swiss chard and cook until wilted. Add spinach and continue cooking until wilted.
- Stir in garbanzo beans and cherry tomatoes. Cook for 5 minutes until tomatoes soften.
- Drain pasta and add to the skillet. Toss everything together with half the ricotta salata and lemon zest.
- Use reserved pasta water to loosen the mixture if needed. Season with salt and pepper.
- Serve hot, topped with remaining ricotta salata.
Notes
- Substitute ricotta salata with feta or mild pecorino if needed.
- Use kale or collard greens in place of chard or spinach.
- To make vegan, skip the cheese or use a dairy-free crumble alternative.