Whole Wheat Pasta with Arugula, White Beans, and Ricotta (Serves 4)
Note: Measurements in this recipe are approximate. I added green beans because I had them. I think you could add other greens/veggies without impacting the recipe much.
3/4 pound whole wheat rotini
1/2 c. thinly sliced potatoes
3 cloves garlic
1 bunch fall/winter arugula (okay if it's large and tough)
1 15 oz. can cannelini beans, rinsed and drained
2 cups fresh green beans, trimmed and in bite-sized pieces
1 t. dried rosemary
1 pinch red pepper flakes
8 oz. part-skim ricotta cheese
salt and pepper to taste
Preparation note: I like to cook one step of veggies while I chop the next, and that's how I wrote this recipe. It works if you don't mind a frenzied kitchen or especially if you have a set of hands to help you chop. If this seems stressful, it might work better to prepare all veggies ahead of cooking.
1. Put water on to boil for pasta. Use a big pot so there is room for green beans too. Prepare green beans.
2. Heat 3 T. olive oil in a LARGE skillet over medium heat. Fry potatoes in oil. Meanwhile, peel and mince the garlic and add it to the skillet. Stir frequently and turn down heat if they start to burn. Salt and pepper to taste.
3. When water is boiling, add pasta to pot. After five minutes, add the green beans. Cook pasta until al dente. Drain and set aside, reserving at least 1 cup of pasta water.
4. Meanwhile, chop arugula and drain and rinse cannelini beans. When pasta is almost done, add beans and arugula to skillet. Return heat to medium if you turned it down. Add rosemary and red pepper flakes. Salt and pepper if necessary.
5. Add pasta and green beans to skillet. Add ricotta cheese, a couple more tablespoons of olive oil, and enough pasta water to make it saucy. Mix thoroughly. Taste for salt and pepper, and serve with additional Parmesan cheese, if desired.