Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

This pasta dish is both simple to make and packed with nutrients. You can prepare it using common kitchen tools like a large pot and a skillet. The combination of greens and beans creates a protein-rich meal that’s also full of vitamins. It’s perfect for busy weeknights when you want something healthy without spending hours in the kitchen.

Orecchiette pasta’s small, ear-shaped cups are ideal for catching the flavorful ingredients in this recipe. The peppery greens, hearty garbanzo beans, and salty ricotta salata cheese create a balanced meal that feels both satisfying and wholesome. You’ll love how this dish delivers comfort without heaviness.

Cooking Times

Preparation time: 10 minutes

Cooking time: 15-20 minutes

Total time: 25-30 minutes

Serving Size

Serves 4 people as a main dish

Ingredients

12 ounces orecchiette pasta
12 ounces Swiss chard or mustard greens, stemmed
12 ounces baby spinach leaves
1 (15-ounce) can garbanzo beans, rinsed and drained
2-3 tablespoons olive oil
2-3 garlic cloves, minced
Red pepper flakes (optional)
Salt and pepper to taste
Ricotta salata cheese for topping

Preparation

Boil pasta in salted water for 8-10 minutes until tender but firm. Reserve 1 cup pasta water before draining.
Heat olive oil in a large skillet. Add garlic and red pepper flakes if using.
Add chard or mustard greens and cook until wilted. Then add spinach and cook until wilted, stirring occasionally.
Stir in garbanzo beans to warm them through.
Add pasta to the skillet and mix. Add some reserved pasta water if mixture seems dry.
Season with salt and pepper. Top with crumbled ricotta salata before serving.

Nutritional Info

Each serving (1 ½ cups or approximately 275g) provides about:

Calories: 480 kcal
Protein: 18 g
Total Fat: 14 g
- Saturated Fat: 4 g
Carbohydrates: 65 g
- Fiber: 9 g
- Sugar: 4 g
Sodium: 500 mg
Calcium: 250 mg
Iron: 4 mg
Vitamin A: 750 IU
Vitamin C: 18 mg
Vitamin K: 100 mcg