Continuing on my quest to prepare yet another dish of my sensationally productive swiss chard -- this was different. The instruction to omit salt (or oil) from water cooking pasta, is counter-productive. Pasta will not absorb salt after it is cooked to the degree it does while in boiling water. I followed the instructions faithfully, only using new baby piccolini pasta for bow tie, plus 4 chopped Roma tomatoes -- and it was disappointingly flat. I'm not sure what would resurrect some taste except for my tried and true lemon juice and feta cheese. Sorry MilanzMom, this just didn't match our taste requirements. Thanks for posting.
Yum! This is truly a find for using up summer veggies! I doubled the recipe and, like previous reviewers, used half spinach and half chard. I would probably use all chard next time if my garden allows. I am always looking for new recipes for greens--they are so healthful! I used spaghetti noodles instead of bow ties because I was craving long pasta, and it still worked fine. This was much cheesier than I thought it would be, which is never a bad thing in my book. I might add some crushed red pepper to my serving next time, just for fun. Thanks for posting! Made for Healthy Choices 2008.
FANTASTIC! My husband enjoyed it as much as I did. Going to be making this again real soon as I have a friend that supplies me with chard. Had to use dried basil and canned tomatoes (well drained) and it still worked!
GREAT recipe even the kids love it. Easy and we have no leftovers.
This is a wonderful pasta dish! Very easy to put together. I doubled the recipe and used 1/2 swiss chard and 1/2 spinach. The ricotta melts into the pasta and the tomatoes are wonderful slightly warm. Will definately make again. Thanks for a great recipe.