Prep 15 mins
Cook 15 mins
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.
- 453.59 g corkscrew macaroni
- 29.58 ml olive oil
- 5 slice bacon, coarsely chopped
- 3 garlic cloves, chopped
- 1 small yellow onion, chopped
- 2.46 ml red pepper flakes
- 1 bunch swiss chard, cleaned and coarsely chopped
- 236.59 ml chicken stock
- 236.59 ml ricotta cheese
- 1 lemon, juice and zest of
- 236.59 ml parmesan cheese, grated
- 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.
I have made this one MANY times! I use any kind of greens I have kale, collards, spinach and usually more bacon!
The flavors of this were different, and yummy! I omitted the olive oil (bacon has enough grease...I actually removed most of the grease before adding the chard, and it was still plenty to wilt it). My husband thought it was good without the ricotta (not a huge fan of it), so it's good either way! The sauce is a little runny, but I used a slotted spoon to serve it and it was ok. I'm always looking for ways to use chard, and this will be made again!
We really enjoyed this unusual dish. It's quick to prepare and tasted great. I've never used swiss chard before but we really liked it. I used turkey bacon and low fat ricotta to keep the calories and saturated fat in check. Next time I'll use just a half cup of broth to keep the finished sauce from being runny.