Penne With Ricotta And Greens

• 12 ounces uncooked whole-wheat penne rigate
• 2 teaspoons extra-virgin olive oil
• 1/2 cup finely chopped onion
• 1/4 teaspoon crushed red pepper
• 1 garlic clove, minced
• 1/2 cup part-skim ricotta cheese
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (5-ounce) package fresh baby spinach, coarsely chopped
• 2 ounces baby arugula
• 1 bunch watercress, trimmed
• 3 tablespoons shaved pecorino Romano cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta water.
2. Heat a large skillet over medium-high heat. Add oil, onion, red pepper, and garlic; saute 2 minutes. Add pasta, reserved 1/4 cup pasta water, ricotta, lemon juice, salt, and black pepper; cook 1 to 2 minutes. Remove from heat.
3. Combine spinach, arugula, and pasta mixture in a large bowl, stirring until spinach begins to wilt. Stir in watercress. Top with pecorino cheese.
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rigate, extravirgin olive oil, onion, red pepper, garlic, ricotta cheese, lemon juice, kosher salt, black pepper, baby spinach, arugula, romano cheese

Taken from www.myrecipes.com/recipe/penne-ricotta-greens (may not work)