Penne with Ricotta Cheese and Greens

By Mike_67

Adapted from a Williams-Sonoma recipe

Ingredients

• Coarse kosher salt, to taste
• 2 bunches Tuscan kale or hearty greens, thick stems trimmed, leaves cut crosswise into 2-inch pieces
• 16 ounces penne
• 2 tablespoons extra-virgin olive oil
• 1 heaping tablespoon minced fresh thyme
• 2 shallots, minced
• 2 teaspoons grated lemon zest
• 1 cup grated Parmigiano-Reggiano cheese
• 1 cup fresh fat-free ricotta cheese
• Freshly ground pepper, to taste

Preparation

Step 1

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the kale or other greens and boil until the greens are just tender, 30 seconds to 6 minutes, depending on the variety of greens. Using a skimmer or a slotted spoon, transfer the greens to a colander and drain. Return the water in the pot to a boil, add the pasta, stir well and cook until al dente (tender but firm to the bite), about 10 minutes.

Scoop out 1 cup of the pasta cooking water and reserve. Drain the pasta in the same colander with the greens. Return the pasta to the pot, press on the greens to remove some of the excess water and add the greens to the pot. Add the olive oil, thyme, shallot and lemon zest and toss to coat. Mix in the Parmigiano-Reggiano and ricotta cheeses. If the mixture is dry, add enough of the reserved pasta cooking water to moisten. Season with salt and pepper.

Divide between warmed plates and serve immediately.