Recipe by MilanzMom
From Better Homes & Gardens. EXCELLENT dish!
Top Review by NurseJaney
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.
- 4 ounces dried bow tie pasta or 4 ounces mostaccioli pasta
- 6 ounces swiss chard or 6 ounces spinach
- 2 garlic cloves
- 1 1⁄2 teaspoons olive oil
- 1⁄3 cup light ricotta cheese
- 2 tablespoons milk
- 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 dash ground nutmeg
- 1 medium tomatoes, seeded and chopped (es)
- 2 tablespoons finely shredded parmesan cheese
Directions See How It's Made
- Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan; cover and keep warm.
- Cut out and discard center ribs from Swiss chard or remove stems from spinach.
- Coarsely chop greens; set aside.
- In a large nonstick skillet cook garlic in hot oil over medium heat for 15 seconds. Add greens. Cook over medium-low heat about 3 minutes or until greens are wilted, stirring frequently.
- Stir in ricotta cheese, milk, basil, salt, pepper, and nutmeg. Cook and stir for 3 to 5 minutes more or until heated through.
- Add the ricotta mixture and tomato to cooked pasta; toss gently to combine. Sprinkle each serving with Parmesan cheese.