Winter Greens with Orecchiette and Wine Scallion Sauce

Do you like pasta? Perfect. We should be friends. I know it's January, which means there are a whole lotta' people who are on crazy diets and those people are probably thinking "OMG PASTA IS NOT HEALTHY". And they're half right but also a lot of wrong. Like many things, you guys know the recipes on this blog are not 'gluten free, grain free, paleo, etc...'. It's not about what is left out, but more about what you add in.  This orecchiette pasta recipe with a light wine sauce, ricotta and super greens is an example of how you can do pasta in a healthy way. Get your green on. But don't forget the pasta... 

One of my favorite ways to add a little bit of health to many dishes is to add greens. If you feel like greens like swiss chard or kale are just too bitter for you, try the baby versions and also pair it with a little bit of fat which can help mitigate the bitter taste. I also think it's important to really love the pasta you use. That can be brand or shape. Orecchiette is a really under utilized pasta shape in my opinion and for a long time it was hard to find in stores. Maybe it's the novelty that grabs me, but it's also the texture and 'pasta real estate' that it offers. I just don't think this recipe would be as good with angel hair pasta or something tiny. 

Winter Greens with Orecchiette and Wine Scallion Sauce

4 servings

/// Ingredients //

• 3/4 lb orechiette
• 4 T butter
• grated nutmeg
• 1 bunch scallions, thinly sliced
• 3 garlic cloves, thinly sliced
• 3/4 c dry white wine
• 1/2 c water
• salt and pepper
• 2 T olive oil
• arugula (baby)
• ricotta full fat
• swiss chard

/// Directions /// Cook pasta about 12-13 minutes. To make the sauce, in a medium sauce pan melt butter, and cook garlic and scallions for about five mins on medium low heat. Add white wine and cook for five minutes. Add 1/2 c pasta water and toss with pasta add salt and pepper. Cook greens with olive oil for a minute or two and add to pasta.