Whole-Wheat Pasta with Toasted Walnuts, Greens, and Ricotta

Fill a large pot with salted water and bring it to a rolling boil over high heat. Once boiling, add the whole - wheat pasta and cook according to the package directions. A couple of minutes before the pasta is fully cooked, scoop out 1/2 cup of the cooking liquid and set it aside. Then, drain the pasta and return it to the now - empty pot. Drizzle some olive oil over the pasta and toss it gently until the pasta is evenly coated. If the pasta appears dry, gradually pour in some of the reserved cooking liquid. You may not need to use all of the cooking liquid.

While the pasta is cooking, place a large skillet on the stovetop and heat it over low heat. Pour 1/4 cup of olive oil into the skillet. Add the walnuts to the oil and sprinkle a little salt on them. Toast the walnuts for 3 - 5 minutes, stirring them occasionally with a spatula. Keep a close eye on them as they cook, as they can burn quickly. Toast the walnuts until they are lightly browned. Remember, they will continue to cook slightly once you remove them from the skillet. Once they reach the desired color, transfer the walnuts, along with the oil in the skillet, to a small bowl and set it aside.

After removing the walnuts, increase the heat of the now - empty skillet to medium. Pour 2 tablespoons of olive oil into the skillet. Working in batches, add the broccoli rabe and Swiss chard or kale to the skillet. As one batch of greens wilts down, add another batch. Season each batch with a pinch of salt and a light drizzle of olive oil. Cook the greens until they are just wilted and their color turns a bright green. Then, add the garlic to the skillet and cook it until it becomes fragrant, which should take about 1 minute. Once the garlic is fragrant, turn off the heat.

Take a small bowl and add the ricotta cheese and lemon zest to it. Use a fork or a small whisk to stir them together until well - combined. Sprinkle a little salt over the mixture and stir again to season it.

When it's time to serve, arrange the cooked pasta on serving plates or bowls. Place the bowl of walnuts, the skillet of greens, the bowl of ricotta, the lemon wedges, the black pepper, and the Parmesan cheese on the table. For each serving of pasta, top it with a portion of the greens, a spoonful of walnuts along with a drizzle of their oil, a dollop of ricotta, a squeeze of lemon juice from the lemon wedges, and as much black pepper and grated Parmesan as you like.