Craving a comforting pasta dish that’s both incredibly delicious and ridiculously easy to make? Look no further! This Creamy Swiss Chard and Ricotta Pasta is your new weeknight hero. In just 35 minutes, you can transform simple ingredients like whole grain pasta, vibrant greens, and light ricotta into a restaurant-worthy meal. It’s the perfect balance of creamy, savory, and fresh – a truly satisfying dish that will have you coming back for seconds.
Ingredients
• 4 ounces / 115g dried whole grain bow tie or mostaccioli pasta
• 6 ounces / 170g fresh Swiss chard or spinach
• 1 1/2 teaspoons / 7.5ml olive oil
• 2 cloves garlic, minced
• 1/3 cup / 80g light ricotta cheese
• 2 tablespoons / 30ml fat-free milk
• 2 tablespoons / 8g snipped fresh basil or 1 teaspoon dried basil, crushed
• 1/8 teaspoon / 0.75g salt
• 1/8 teaspoon / 0.3g ground black pepper
• 1 dash ground nutmeg
• 1 medium tomato, seeded and chopped
• 2 tablespoons / 15g shredded Parmesan cheese
Instructions
1. Cook the pasta in a large pot of boiling water according to package directions until al dente. Drain well, return it to the warm pot, and cover to keep warm.
2. While the pasta cooks, prepare your greens. For Swiss chard, cut out and discard the tough center ribs. For spinach, simply remove any thick stems. Coarsely chop the leaves and set them aside.
3. In a large nonstick skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 15-30 seconds until fragrant. Add the chopped Swiss chard and cook, stirring frequently, for about 3 minutes until wilted. Stir in the ricotta cheese, milk, basil, salt, pepper, and nutmeg. Continue to cook and stir for another 3-5 minutes until the sauce is smooth and heated through.
4. Pour the creamy ricotta and chard sauce over the warm pasta in the pot. Add the chopped fresh tomato and toss gently to combine everything. Serve immediately, sprinkled generously with shredded Parmesan cheese.
Nutritional Information
• PER SERVING (approximate)
• Calories: 307
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 14mg
• Sodium: 435mg
• Carbohydrates: 51g
• Fiber: 8g
• Protein: 14g
Pro Tips
• For an even creamier sauce, reserve about 1/4 cup of the starchy pasta water before draining. Stir it into the ricotta mixture to help the sauce cling perfectly to the pasta.
• Don’t waste the chard stems! Finely chop the colorful stems and sauté them with the garlic for 2-3 minutes before adding the leaves to tenderize them and add extra texture.
• Brighten the final dish with a squeeze of fresh lemon juice or a pinch of red pepper flakes just before serving to enhance all the flavors.
FAQ
Q: Can I make this Swiss chard pasta vegan
A: Yes, you can easily adapt this recipe to be vegan. Use a high-quality vegan ricotta alternative, substitute the dairy milk with an unsweetened plant-based milk like soy or almond, and replace the Parmesan cheese with nutritional yeast or a store-bought vegan Parmesan.
Q: How can I add more protein to this vegetarian pasta
A: To boost the protein content, consider adding a can of rinsed cannellini beans or chickpeas when you toss the sauce with the pasta. You could also stir in some pan-fried crumbled firm tofu or top the finished dish with toasted pine nuts for an extra protein and texture boost.
Q: What other greens can I use besides Swiss chard or spinach
A: This recipe is very versatile. You can substitute Swiss chard or spinach with other hearty greens like kale (remove tough stems and chop finely, it may need a minute or two longer to cook) or even beet greens for a similar texture and earthy flavor.
Q: How do I store and reheat leftover ricotta pasta
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of milk or water to loosen the sauce and restore its creaminess. Microwaving in short intervals, stirring in between, also works well.
