Pasta With Tomatoes, Greens and Ricotta | Recipe Cart

Name: Pasta With Tomatoes, Greens and Ricotta | Recipe Cart
Total time: 40 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 cup chopped red or yellow onion; 2 garlic cloves, minced; 1/2 teaspoon red pepper flakes or 1 serrano pepper, minced (seeded if desired); 1 pound tomatoes, peeled, seeded and chopped; 1 teaspoon thyme leaves; Salt; Pinch of sugar; 1/2 pound (about 5 cups, tightly packed) stemmed and coarsely chopped broccoli leaves, Chinese broccoli leaves or collards; Black pepper; 3/4 pound farfalle or other pasta; 1/2 cup ricotta; 2 tablespoons finely chopped parsley

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A ragout is the perfect vehicle for sturdy greens, which stand up to gentle simmering and sweeten as they cook. I usually take a simple Mediterranean approach a

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Ingredients

2 tablespoons extra-virgin olive oil
1/2 cup chopped red or yellow onion
2 garlic cloves, minced
1/2 teaspoon red pepper flakes or 1 serrano pepper, minced (seeded if desired)
1 pound tomatoes, peeled, seeded and chopped
1 teaspoon thyme leaves
Salt
Pinch of sugar
1/2 pound (about 5 cups, tightly packed) stemmed and coarsely chopped broccoli leaves, Chinese broccoli leaves or collards
Black pepper
3/4 pound farfalle or other pasta
1/2 cup ricotta
2 tablespoons finely chopped parsley