SUPER AWESOME PASTA WITH GREENS & RICOTTA
from The Moosewood Cookbook

I know we didn't have this at cooking night(yet), but it was one of the best recipes I've tried in a long time. Also, it's fast and easy.

1 bunch watercress (about 1 C chopped), tough stems removed
1 bunch Swiss chard, tough stalks removed *I substituted kale since I had it in the house
2 garlic cloves, minces or pressed
1T olive oil
dash of salt & pepper (make that a generous dash)
1/4t nutmeg
3/4C ricotta cheese

1 pound pasta (I used whole wheat penne)
grated Parmesan or crumbled ricotta salada
toasted walnuts or pine nuts
chopped fresh tomatoes

Boil water. Don't forget to add pasta.

While water is heating, rinse greens, shake off excess water, and chop coarsely. Saute garlic in the oil for a minute, until soft and golden, being careful not to scorch it.

Add the damp greens and saute, stirring often, until they are wilted but still bright green. Sprinkle with salt, pepper and nutmeg. Remove from heat.

In a blender or food processor, puree the cooked greens with the ricotta until smooth and evenly colored. Add more salt and pepper to taste.

When the pasta is finished, drain and then immediately toss with the sauce in a warmed serving bowl (like i remembered that). Top with Parmesan or crumbled ricotta, tomatoes and pine nuts.

**If you aren't a vegetarian, and think that adding chicken to this dish would be good, you would be correct.