Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta water.
Heat a large skillet over medium-high heat. Add oil, onion, red pepper, and garlic; sauté 2 minutes. Add pasta, reserved 1/4 cup pasta water, ricotta, lemon juice, salt, and black pepper; cook 1 to 2 minutes. Remove from heat.
Combine spinach, arugula, and pasta mixture in a large bowl, stirring until spinach begins to wilt. Stir in watercress. Top with pecorino cheese.
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I had such high hopes for this... it just looks so delicious. It wasn't horrible, but it was bland (even with the extra pecorino). There just wasn't anything to it. Again, it wasn't horrible, but it wasn't something I would make again, especially after spending the $$ for all the greens. Maybe with some roasted walnuts, or sautéed mushrooms or something else to give some flavor and texture. I used sweet onions and they were awesome.
Ratio of greens to pasta is way off. The greens completely overwhelm all the other flavors and the texture. Tastes like nothing but peppery wet greens with bland pasta and looks nothing like the picture. We threw it out after two bites.
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