Pasta with Creamy Greens

• 1 pound onion, chopped
• 1 large clove garlic, minced
• 1 to 2 tablespoons olive oil
• Hot pepper flakes to taste
• 3/4 pound rabe, mustard greens or kale, tough stems removed, and washed and cut into large pieces
• 8 ounces whole-wheat pasta
• 3/4 cup nonfat plain yogurt
• 3/4 cup skim-milk ricotta
• Salt, optional

1. Bring water to boil in covered pot for pasta.
2. Heat 1 tablespoon oil in nonstick pan (use 2 tablespoons oil in regular pan) and saute onion and garlic until onion is soft and beginning to brown.
3. Add hot pepper flakes and greens.
4. Stir to coat well and cook, covered, for about 10 minutes, or until greens are tender but still brightly colored.
5. Add pasta to boiling water and cook according to package directions.
6. In food processor or blender, combine yogurt and ricotta until mixture is smooth.
7. Remove greens from heat and stir in ricotta mixture.
8. Season with salt, if desired.
9. Drain pasta and serve creamy greens over pasta.

onion, clove garlic, olive oil, pepper, rabe, pasta, nonfat plain yogurt, milk, salt

Taken from cooking.nytimes.com/recipes/8417 (may not work)