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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. 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.
3. 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.
4. Add the chopped Swiss chard, toss to coat, and wilt the chard down.
5. 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.
6. 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.
7. 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.
8. 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.