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–+ servings
Creamy Swiss Chard and Ricotta Pasta – vegetarian recipe
Stav Kogan

Creamy Swiss Chard and Ricotta Pasta

Craving a comforting pasta dish that's both incredibly delicious and ridiculously easy to make? This Creamy Swiss Chard and Ricotta Pasta is your new weeknight hero, ready in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 serving
Calories: 307
Ingredients Method Nutrition

Ingredients
  

  • 4 ounces (115 g / 4.1 oz) dried whole grain bow tie or mostaccioli pasta
  • 6 ounces (170 g / 6 oz) fresh Swiss chard or spinach
  • 1 1/2 teaspoons (7.5 ml / 0.3 fl oz) olive oil
  • 2 cloves garlic, minced
  • 1/3 cup (80 g / 2.82 oz) light ricotta cheese
  • 2 tablespoons (30 ml / 1 fl oz) fat-free milk
  • 2 tablespoons (8 g / 0.28 oz) snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1/8 teaspoon (0.75 g / 0.03 oz) salt
  • 1/8 teaspoon (0.3 g / 0.01 oz) ground black pepper
  • 1 dash ground nutmeg
  • 1 medium tomato, seeded and chopped
  • 2 tablespoons (15 g / 0.53 oz) shredded Parmesan cheese
  • For an even creamier sauce, reserve about 1/4 cup (960 ml) of the starchy pasta water before draining. Stir it into the ricotta mixture to help the sauce cling perfectly to the pasta.
  • 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.

Method
 

  1. Cook the pasta in a large pot of boiling water according to package directions until al dente.
  2. Drain well, return it to the warm pot, and cover to keep warm.
  3. 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.
  4. In a large nonstick skillet, heat the olive oil over medium heat.
  5. Add the minced garlic and cook for about 15-30 seconds until fragrant.
  6. Add the chopped Swiss chard and cook, stirring frequently, for about 3 minutes until wilted.
  7. Stir in the ricotta cheese, milk, basil, salt, pepper, and nutmeg.
  8. Continue to cook and stir for another 3-5 minutes until the sauce is smooth and heated through.
  9. Pour the creamy ricotta and chard sauce over the warm pasta in the pot.
  10. Add the chopped fresh tomato and toss gently to combine everything.
  11. Serve immediately, sprinkled generously with shredded Parmesan cheese.
  12. 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.

Nutrition

Calories: 307kcalCarbohydrates: 51gProtein: 14gFat: 8g

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