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1
Bring a large covered pot of salted water to a boil.
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2
Meanwhile, remove the tough stems from the mustard greens and chop the leaves.
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3
If using broccoli raab, discard the bottom 1/2 inch of the stems and chop the rest.
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4
Rinse and drain the greens.
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5
When the water boils, cook the pasta until al dente.
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6
While the pasta cooks, in a large skillet or pot on low heat, cook the garlic in the oil until golden.
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7
Add a couple of handfuls of the still damp greens to the skillet and stir until wilted.
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8
Continue adding greens and stirring until all of the greens are in the skillet.
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9
Add some of the pasta-cooking water, if needed, to prevent sticking, and cook until the greens are tender but still bright green.
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10
Add the salt and pepper and remove from the heat.
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11
In a large serving bowl, stir about 1/2 cup of pasta cooking water into the ricotta cheese and whisk until smooth.
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12
When the pasta is done, drain it, and add to the ricotta.
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13
Add the wilted greens and 1/2 cup of the grated cheese and toss well.
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14
Add more salt and pepper to taste.
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15
Serve topped with the rest of the grated cheese.
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16
Beet Salad (page 209) or Carrot Salad with Raspberry Vinaigrette (page 217) looks beautiful and tastes great with this pasta.
