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

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Cuisine: Pasta
Author: Susan Pridmore

Ingredients

  • 3 cups raw Swiss chard sliced (including the stems)
  • 2 handfuls dried spaghetti noodles
  • 2 strips bacon cut into ¼
  • ½ large shallot minced
  • olive oil as needed
  • cup ricotta cheese
  • 2 tablespoons Parmesan cheese
  • zest from ½ lemon
  • ¼ teaspoon salt to taste
  • Pinch dried red pepper flakes

Instructions

  • 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.

Notes