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Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

Orecchiette with Greens, Garbanzo Beans and Ricotta Salata
Need A mixture of olive oil, garbanzo beans, mustard greens, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
Watch how to make this recipe.
2
Bring a large pot of salted water to a boil over high heat.
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WaterWater
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PotPot
3
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
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PastaPasta
4
Drain and reserve about 1 cup of the pasta water.
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WaterWater
5
In a large skillet over medium-high heat, heat the oil.
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Cooking OilCooking Oil
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Frying PanFrying Pan
6
Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard.
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GarlicGarlic
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Slotted SpoonSlotted Spoon
7
Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted.
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Swiss ChardSwiss Chard
SpinachSpinach
8
Add the beans and tomatoes and cook for 5 minutes. Turn off the heat.
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TomatoTomato
BeansBeans
9
Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.
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WaterWater
Lemon ZestLemon Zest
CheeseCheese
PastaPasta
SauceSauce
10
Transfer to a large serving bowl and season with salt and pepper.
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Salt And PepperSalt And Pepper
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BowlBowl
11
Sprinkle with the remaining cheese and serve.
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CheeseCheese
DifficultyMedium
Ready In26 m.
Servings6
Health Score100
VegetarianVery Healthy
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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