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12-16 ounces whole-wheat shaped pasta
1 bunch collard greens (Options: Swiss chard, kale, or spinach)
1/2 onion, diced
2 cloves garlic
2 tablespoons butter
1/4 cup dry white wine
1 pound large raw shrimp, peeled
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Salt and pepper
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Bring a pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta, reserving 1 cup of pasta water, and set aside.
Preheat the oven to 350 degrees.
Melt one tablespoon butter in a large skillet over medium-high heat. Sauté the onions and garlic for 3-5 minutes until the onions are semi-translucent. Chop the greens into bite-sized pieces and add to the skillet, along with the wine. Cover and cook for 10 minutes until the greens are tender to the bite. Push the greens to the size and add the remaining tablespoon of butter, along with the shrimp. Sauté until the shrimp is slightly pink, but not thoroughly cooked (it will continue cooking in the oven).
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Combine the pasta, shrimp, and veggie mixture into a large bowl and mix it thoroughly with the ricotta cheese. Season generously with salt and pepper. Spoon it into a casserole dish and top with grated Parmesan cheese.
