Sunday, October 27, 2013

Swiss Chard and Lemon Ricotta Pasta

  • 3 cups raw Swiss chard, sliced (including the stems)
  • 2 handfuls dried spaghetti noodles
  • 2 strips bacon, cut into 1/4
  • 1/2 large shallot, minced
  • olive oil as needed
  • 1/3 cup ricotta cheese
  • 2 tablespoons Parmesan cheese
  • zest from 1/2 lemon
  • 1/4 teaspoon salt, to taste
  • Pinch dried red pepper flakes
1Bring a pot of well-salted water to a boil over high heat. Blanch the Swiss chard for 5 minutes. Scoop out the chard, and drain well, squeezing out as much of the water as possible. Chop again and set aside.
2Keep the pot of water boiling, and add the spaghetti noodles. Follow the directions on the packet for making the spaghetti. Drain and set aside, retaining about 1 cup of liquid from cooking the noodles.
3Fry bacon until just crispy. Add the shallot and saute until soft, adding olive oil if needed.
4Add the Swiss chard and toss well to break up the chard clumps.
5Combine the ricotta and Parmesan cheeses in a small bowl, and add the lemon zest, salt, and red pepper flakes. Add to the Swiss chard mixture in the saute pan and mix well.
6Add cooked spaghetti, and some of the pasta water as needed.
7Serve warm.

from Food 52