Pasta with Greens

== Ingredients ==
* 2 lbs greens, such as swiss chard, broccoli rabe, beet greens, kale, escarole, dandelion greens, collard greens, alone or in combination
* ½ cup non-fat or low-fat cottage cheese
* 2 tbsp low-fat milk
* ¼ cup grated pecorino cheese (1 oz)
* 1 tbsp olive oil
* 2 large garlic cloves, minced
* 1 lb spaghetti
== Directions ==
# Bring large pot of water to a boil.
# Fill large bowl with cold water and set aside.
# Meanwhile, stem greens and wash thoroughly.
# When water comes to a boil, add 1 tablespoon salt and greens.
# Cook until tender, 2 to 5 minutes.
# Using slotted spoon, remove from water.
# Transfer to bowl of cold water, then drain.
# Reserve cooking water for pasta.
# Gently squeeze most of water out of greens and chop coarsely.
# Set aside.
# In food processor fitted with steel blade, or in mini-processor, blend cottage cheese until fairly smooth.
# Scrape down sides of bowl and blend again.
# Add milk and blend until creamy.
# In large nonstick skillet, heat oil over medium heat.
# Add garlic and red pepper flakes.
# Cook, stirring, until garlic begins to color, about 30 seconds.
# Add greens, stirring 1 minute.
# Stir in ½ cup cooking liquid reserved from greens.
# Add salt to taste and remove from heat but keep warm.
# Bring pot of water back to a rolling boil and add pasta.
# Cook until just tender, about 10 minutes.
# Drain well.
# Transfer pasta to pan with greens.
# Add cottage cheese mixture and pecorino; toss and serve.
Category:Vegetarian Recipes
Category:Dandelion Recipes
Category:Cottage cheese Recipes
Category:Collard greens Recipes
Category:Low-fat milk Recipes
Category:Swiss chard Recipes
Category:Beet greens Recipes
Category:Spaghetti Recipes
Category:Escarole Recipes
Category:Raab Recipes
Category:Pecorino Tuscano Recipes
Category:Kale Recipes