Julius Roberts’s Rigatoni with Spinach-Kale Sauce and Ricotta.Photo:Jen Causey
Jen Causey
Less is more when it comes toJulius Roberts’s cooking style.
“Food doesn’t have to be fancy to be good," says the author of theFarm Tablecookbook.
In his pasta recipe, which comes together in just 30 minutes, Roberts turns spinach and kale into a “velvety” sauce.
“With flavorful ingredients like these, it’s best to just keep it simple and let them shine,” he says. “Its very green and rich with a sweet garlicky undertone. It is great finished with a little ricotta or Parmesan.”
Julius Roberts’s Rigatoni with Spinach-Kale Sauce and Ricotta
1 large (7 oz.) bunch lacinato kale, stemmed (about 5 cups)
2 large garlic cloves, peeled
16 oz. uncooked rigatoni pasta
¼ cup olive oil, plus more for serving
2 tsp. grated lemon zest (from 1 large lemon), plus fresh juice for serving
½ tsp. kosher salt
¾ cup ricotta cheese
Parmesan or pecorino Romano cheese, grated (optional)
1.Bring a large pot of salted water to a boil over high. Add kale, and return to a boil; cook, stirring occasionally until kale is bright green and softened, about 5 minutes. Add spinach and garlic cloves; cook until spinach has darkened and wilted, 30 seconds to 1 minute. Using a large slotted spoon, transfer greens and garlic to a colander and run under cold water until completely cool. Squeeze gently to remove excess liquid.
2.Return pot of cooking water to a boil over high; add pasta, and cook according to package directions. Drain, reserving 1 cup cooking water, and return pasta to pot.
3.While pasta cooks, process greens and garlic, olive oil, lemon zest and salt in a blender until smooth and bright green, 1 to 2 minutes. Transfer to pot with pasta and stir to coat. Heat over low, and gradually add ½ cup of the reserved cooking water, stirring constantly, until evenly coated, adding more cooking water as needed to reach desired consistency.
4.Divide pasta among serving bowls; top each with ricotta. Sprinkle with grated Parmesan. Serve immediately with a squeeze of lemon and drizzle of olive oil.
Serves:6Active time:30 minutesTotal time:30 minutes
source: people.com
