Orecchiette with Greens, Garbanzo Beans and Ricotta Salata
Show: Giada at Home
Episode: Rock the Block
Rate This RecipeRead users' reviews (49)
- Recipe categories: Beans and Legumes, Vegetables, Cheese, Spinach, Tomato,
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Average Rating:
Total Reviews: 49
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By myluvskipper
Cobb Island, MD
on October 14, 2010
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Loved this! Didn't have all the ingred., but was excited about the combination. I used garlic olive oil, so skipped the saute garlic part, I only had pinto beans, collard greens, grape tomatoes and bleu cheese, but made it with those and it was wonderful.(how much better will it be with the lemon? I will definately make again, but this time will use the proper ingred. if I can find.
By bmcgee2_13168245
Manhattan
on October 04, 2010
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Made a few adjustments to the recipe. I added more garlic and juice of one lemon. I also added some of the pasta water after adding the feta which gave it a creamier texture. The boyfriend loved it! I will absolutely be making this again.
By laineyh
Palm Bay, FL
on August 05, 2010
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I found this to be simply an "okay" dish. If I were to make it again I would use a lot more garlic and a lot more lemon zest, but we all have different tastes. I added some lemon juice, which helped improve it. The best thing I can say about it is that it is very easy to prepare.
By ladymagdalene11...
gaithersburg, 60
on July 21, 2010
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the only thing i changed is i added more garlic, which i love! and i used ricotta, instead of ricotta salata which i couldn't find. i will make it this way again, too! i loved the creamy texture...incredible textures and flavor!
By dani_12742337
Costa Mesa, 43
on July 21, 2010
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I read some of the reviews and had to try the recipe for myself. My husband and I both loved this recipe. It's healthy and delicious and a great vegetarian dish. I couldn't find Ricotta Salata either so I used feta and also used the pasta water pouring a little at a time to make a creamy sauce from the feta as it melts a little. Definitely use the lemon zest to bring out all the wonderful flavors. It just makes it nice and fresh. This is one of my favorite pastas and would make again and again. I don't get the people that say it had no flavor?? It's delicious!!
By sunvalleyjodi
Sun Valley, ID
on July 12, 2010
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I made a few minor adjustments based on other comments. I grated in a couple of cloves of garlic with the last batch of wilting the spinach. I also used about 1/4 tsp of red pepper flakes. This is truly delicious. The longer it sits, the better! Perfect picnic salad as we head to the James Taylor/Carole King concert tonight :
By debdecarlo_12798635
Rocky River, 75
on July 12, 2010
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I made this recipe as stated (except for substituting feta for the ricotta and I found it to be bland. I added the juice of the two lemons I zested for the recipe (where's the acid in this recipe?! and a variety of fresh herbs from my garden (thyme and tarragon, but you could use whatever you like. I also wanted more tomatoes so will double the amount next time. I used a mix of heirloom cherries from Trader Joes and they were delicious and the different colors looked wonderful. The greens in this salad were wonderful - the chard was not bitter at all. If you want more garlic, I would recommend taking out the stuff you use to flavor the oil and adding some back in at the end (the original garlic will end up imparting a bitter/burned flavor. I used campanelle and like those better than the orecchiette.
By donnienas_12980896
Brooklyn, 72
on July 10, 2010
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I made this recipe but added some green onions fresh from the garden while cooking the spinach and swiss chard from my CSA share. I couldn't find orecchiette pasta, so instead substituted campanelle pasta, (cute little swirls which worked great for grabbing up the sauce and feta cheese (couldn't find the ricotta salada. The dish is beautiful and would make a nice summer main course. I will definitely be making this again. Yum!
By susandelano
Hilton Head Isl...
on July 09, 2010
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I saw this episode today and was excited to prepare this dish. I wasn't really in the mood for feta, so I replaced it with goat cheese. The goat cheese made it really nice and creamy with a tangy flavor. We are definitely adding this to our monthly rotation. Thanks G!
By dlynnsch_12980609
Ches Bch, 60
on July 09, 2010
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I realized I didn't have enough spinach midway into the recipe, but kept going. I used 3/4 the amount of pasta called for because it seemed a better blend of ingredients to me. I couldn't find the ricotta salada, but the cheese guy in the store pointed me to an upscale feta that had a hard consistency like ricotta salada which I bought. So I followed the recipe exactly except for those two differences.
My boyfriend is a big meat eater so he remarked on it being meatless. He felt some bacon might enhance it. He liked the dish okay, but didn't rave or say make it again.
I am glad to have used Swiss chard for my 1st time; now I am familiar with it. This was also the 1st time I had cooked grape/cherry tomatoes and they were really good. I felt very full after one bowl. So overall, a good, but not great experience. I am wondering how it will taste after a night in the fridge.