Swiss Chard and Lemon Ricotta Pasta

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Pasta tossed with swiss chard, lemony ricotta cheese, and parmesan cheese. Bacon lardons are optional.

Pasta Bloghop- Swiss Chard and Lemon Ricotta Pasta: The Wimpy Vegetarian


Have you ever thought about the words we borrow from food and cooking to express ourselves in general life? I had some fun with it this morning…

Let’s say some big cheese at work chews you out over being a couch potato because you sit around the office all day, happy as a clam.  Adding icing to the cake he says you cherry-pick what you want to work on, your ideas are half-baked, and you’re as nutty as fruitcake. Well if that doesn’t just take the cake, you think. A fine kettle of fish indeed. It feels unfair because he’s citing an incident that is like comparing apples to oranges! You now realize you’ve put all your eggs in one basket by buttering up a bad egg at work you can’t trust. The truth is you’re a single mom to a child who (although it may sound a little cheesy) is the apple of your eye, and the one in the family bringing home the bacon.  You’ve re-entered the work force after a long time at home, and the bread and butter work you’re used to, has gone away. This work is not a piece of cake. It’s difficult and you feel like a fish out of water half the time. You feel yourself getting steamed, and start to simmer.  Suddenly you’re boiling mad, roiling, boiling over. As you vent, you hear a co-worker say ‘She’s in the frying pan now’, and the incident is fuel for gossip and becomes a hot potato in the office. By mid-afternoon you’re feeling pretty fried. Some egg you on, which smells a little fishy, but others ask you to put a lid on it, or to just chill, cautioning you to not jump from the frying pan into the fire. You hold your ground and argue back that sometimes you have to break a few eggs to make an omelet. Coworkers carefully walk on eggshells around you. After a while, a long while, you’re finally feeling cool as a cucumber. You realize there’s nothing to be gained by stewing in your own juices, crying over spilt milk, or having sour grapes over it all. A sudden epiphany; this work is just not your cup of tea. It’s time to go. Frankly you have bigger fish to fry.

Swiss Chard and Lemon Ricotta Pasta

     by Susan Pridmore

     Prep Time: 10 minutes

     Cook Time: 20 minutes


  • 3 cups raw Swiss chard, sliced (including the stems)
  • 2 handfuls dried spaghetti noodles
  • 2 strips bacon, cut into 1/4″ slices or lardons (optional)
  • 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


Bring 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.

Keep 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.

Fry bacon until just crispy. Add the shallot and saute until soft, adding olive oil if needed.

Add the Swiss chard and toss well to break up the chard clumps.

Combine 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.

Add cooked spaghetti, and some of the pasta water as needed.

Serve warm.

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This month’s Bloghop is Pasta, so you’ll be seeing lots of posts this month saying Pasta Bloghop, and Pasta Love. My co-hosts are listed below, so please go by their sites to see what they’re doing with pasta this weekend. And feel free to add any pasta dish you make and post this month using the below linky tool. Don’t forget to link back to this post, so that your readers know to come stop by the #pastalove event! The twitter hashtag is #pastalove :). Pastas of vegetable ‘ribbons’ like zucchini or carrots are counted as a pasta too, as long as it’s presented in a pasta-like dish.

Pastalove Bloghop Co-hosts:

Astig Vegan
Badger Girl Learns to Cook
Bon à croquer
Cake Duchess
Elephant Eats
Hobby And More
Mis Pensamientos
No One Likes Crumbley Cookies
Oh Cake
Rico sin Azúcar
Simply Reem
Soni’s Food for Thought
Teaspoon of Spice
The Spicy RD
The Wimpy Vegetarian
Vegetarian Mamma
You Made That?
Vegan Yack Attack


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  1. says

    OK this post is brilliant – all the food euphemisms together! Plus this is seriously my favorite kind of pasta recipe – some spaghetti with ricotta, bacon and whatever green is in season – delish!

  2. says

    This was great and hilarious!!Very well written :)Love your pasta with ricotta!Swiss Chard sounds great in this recipe and perfect for this weather!Sending you #pastalove my friend :)

  3. says

    I really enjoyed your post! I guess I never noticed how much food and cooking words are used to express ourselves!

    And lovely pasta. I absolutely love ricotta. I haven’t tried swiss chard yet but will definitely have to try it soon.

  4. says

    Super fun post, and I am loving your recipe! I use a lot of kale and spinach in my kitchen, but leave poor old Swiss chard neglected….No more though! I’m pinning this recipe to make soon ~love all the flavors! Happy to celebrate #pastalove with you this month :-)

  5. Lora @cakeduchess says

    Beautiful pasta dish with lovely ricotta. I make dishes similar to this often…so healthy and flavorful:) Your post was so funny! 😉

  6. says

    Your post popped up just as I was thinking about dinner, so that’s what I made – perfect! And your entertaining story really ‘takes the cake’ !! So clever :)

  7. says

    This sounds summery, and delicious! I still have not tried swiss chard, but I believe I need to try it this year finally:-) Hugs, Terra

  8. says

    You are funny. Such a clever post! Your pasta dish sounds exquisite. I love ricotta with pasta, but honestly I don’t think I have never tried Swiss chard. Definitely going to change that and add this to our menu soon. Yum!

    • says

      You must try Swiss chard – it’s so good. I’m such a greens girl anyway, but Swiss chard is one of my favorites. I hope you give it a try :-). Thanks so much for stopping by, Alida!


  1. […] was checking email one afternoon when up popped this post notice titled: Swiss Chard and Lemon Ricotta Pasta. The photo appealed to me, I could see it was quick to make., and by chance I had the ingredients […]

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