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1/1 Photo of Pasta With Swiss Chard Bacon and Lemony Ricotta
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.
Units: US | Metric
Serving Size: 1 (405 g)
Servings Per Recipe: 4