Pasta with Greens

Ingredients

 * 2 lbs greens, such as swiss chard, broccoli rabe, beet greens, kale, escarole, dandelion greens, collard greens, alone or in combination
 * ½ cup non-fat or low-fat cottage cheese
 * 2 tbsp low-fat milk
 * ¼ cup grated pecorino cheese (1 oz)
 * 1 tbsp olive oil
 * 2 large garlic cloves, minced
 * 1 lb spaghetti

Directions

 * 1) Bring large pot of water to a boil.
 * 2) Fill large bowl with cold water and set aside.
 * 3) Meanwhile, stem greens and wash thoroughly.
 * 4) When water comes to a boil, add 1 tablespoon salt and greens.
 * 5) Cook until tender, 2 to 5 minutes.
 * 6) Using slotted spoon, remove from water.
 * 7) Transfer to bowl of cold water, then drain.
 * 8) Reserve cooking water for pasta.
 * 9) Gently squeeze most of water out of greens and chop coarsely.
 * 10) Set aside.
 * 11) In food processor fitted with steel blade, or in mini-processor, blend cottage cheese until fairly smooth.
 * 12) Scrape down sides of bowl and blend again.
 * 13) Add milk and blend until creamy.
 * 14) In large nonstick skillet, heat oil over medium heat.
 * 15) Add garlic and red pepper flakes.
 * 16) Cook, stirring, until garlic begins to color, about 30 seconds.
 * 17) Add greens, stirring 1 minute.
 * 18) Stir in ½ cup cooking liquid reserved from greens.
 * 19) Add salt to taste and remove from heat but keep warm.
 * 20) Bring pot of water back to a rolling boil and add pasta.
 * 21) Cook until just tender, about 10 minutes.
 * 22) Drain well.
 * 23) Transfer pasta to pan with greens.
 * 24) Add cottage cheese mixture and pecorino; toss and serve.