Recipe by dicentra
This is fantastic! There are so many different flavors going on… Creamy ricotta, tangy lemon, salty bacon… YUMM-O! I found this in Rachael Ray’s 365: No Repeats cookbook when I was looking for a recipe to use up some leftover ricotta. I used arugula instead of the Swiss chard, so use what you have. Omit the bacon (or use a vegetarian one) and use vegetable stock to make it vegetarian. This doesn’t re-heat very well, so only make as much as you need.
Top Review by Celeste C.
Tasty meal! I made this on a whim because we just happened to have all of the ingredients. I thought the dish had a lot of flavor and texture. I cooked the bacon in the oven because I wanted to omit some of the grease. Besides that, I followed the recipe and it was delicious!
- 1 lb corkscrew macaroni
- 2 tablespoons olive oil
- 5 slices bacon, coarsely chopped
- 3 garlic cloves, chopped
- 1 small yellow onion, chopped
- 1⁄2 teaspoon red pepper flakes
- 1 bunch swiss chard, cleaned and coarsely chopped
- 1 cup chicken stock
- 1 cup ricotta cheese
- 1 lemon, juice and zest of
- 1 cup parmesan cheese, grated
Directions See How It's Made
- Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.
- While the pasta cooks, preheat a large skillet over moderate heat. Add the olive oil and bacon, and cook until the bacon crisps, about 3 minutes.
- To the bacon add the garlic, onions, salt, pepper and red pepper flakes and cook, stirring frequently, for 5 minutes or until the onions are lightly caramelized.
- Add the chopped Swiss chard, toss to coat, and wilt the chard down.
- Turn the heat up to high and add the chicken stock. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.
- In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place ¼ cup of the ricotta mixture in the bottom of 4 bowls. Set aside.
- Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute to let the juices absorb into the pasta.
- Turn the heat off and add the grated Parmesan cheese and toss to distribute. Serve immediately, dishing it up on top of the ricotta cheese. Stir before eating.