A sharp, salty cheese transforms a simple pasta into something satisfying on a cold night. Ricotta salata crumbles over warm pasta with garlic and greens to make a dish that needs nothing more than what you have on hand.

Serves 2. 20 minutes, 15 at the stove.

About 620 calories a serving, 17 g protein, 71 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and cook 6 oz pasta until al dente, about 10 minutes; reserve one cup of the cooking water before draining.12 min
2. While the pasta cooks, slice 2 garlic cloves thin and warm 3 tablespoons oil in a large skillet over medium heat until the garlic turns pale gold, about 1 minute.1 min
3. Add 4 oz fresh spinach or escarole to the skillet and stir until wilted, about 2 minutes, while the pasta finishes cooking.2 min
4. Toss the drained pasta into the skillet with the greens and garlic, add one quarter cup of the reserved cooking water, and toss until the pasta is coated and heated through, about 1 minute.1 min
5. Divide between two bowls and scatter 4 oz crumbled ricotta salata over each serving, cracking black pepper over the top.

Note Swap the greens for any hardy vegetable: broccoli rabe, kale, or even shredded cabbage. Leftovers keep for two days in the fridge; reheat gently with a splash of water. Serve with crusty bread to soak up the savory oil at the bottom of the bowl.