- 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
DIRECTIONS
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
from Food 52
