Thursday, July 7, 2011

Pasta with greens, garbanzos, and ricotta salata

I may as well intersperse my vacation posts with some post-vacation cooking/baking posts.  After getting back to LA on Sunday, I went on a shopping spree (which continued on Monday) around all three grocery stores in Westwood: Ralphs, Trader Joe's, and Whole Foods, with an emphasis on the first two.  On Monday, I decided to try a recipe from Giada de Laurentiis' Giada at Home, which was a send-off present from a family friend.  Since I wanted to make something relatively healthy, I chose the orecchiette with greens, garbanzo beans, and ricotta salata.


Instead of orecchiette I used small shells, instead of cherry tomatoes I used chopped Roma tomatoes, and the greens were one bunch of mustard greens and one bunch of kale.

I didn't have a bowl big enough to mix everything together.

The recipe is both easy and tasty, with the lemon zest being a simple addition that has a big payoff.  A friend came over for dinner and seemed to enjoy the dish, though perhaps she was just being gracious :-).  This one preparation yielded several nights' worth of dinners, which was quite convenient for the week.

2 comments:

  1. This was indeed delicious. Light, healthy, but still flavorful. Perfect for a summer day. Thanks again Cynthia!

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  2. You're welcome, and thank you! :-)

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