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- 1 large bunch organic green or rainbow Swiss chard
- 3/4 pound dried Orecchiette
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- Crushed red pepper (optional)
- 2 ounces ricotta salata, Asiago, or pecorino, freshly grated
- Freshly ground black pepper and/or nutmeg
- 1/4 cup fresh, whole-milk ricotta cheese
- Sea salt and cracked black pepper
- Freshly grated ricotta salata, Asiago or pecorino cheese
1. Bring a large pot of generously salted water to boiling. Separate chard stems from leaves; cut both in bite-sized pieces. Add orecchiette to boiling water. Set timer for 10 minutes.
2. Meanwhile, in a large skillet heat the olive oil over medium-high heat. Add chard stems; cook 3 to 5 minutes, until crisp-tender.
3. After 10 minutes, add chard leaves to cooked pasta; cook for 2 minutes. Drain, reserving about 1/4 cup of cooking liquid. Return pasta and chard to pot. Place over lowest heat setting. Add chard stems and any residual oil to pasta, along with butter, crushed red pepper, and reserved cooking liquid. Grate in ricotta salata; toss. Season with pepper and nutmeg. Divide among bowls. Top each serving with 1 tablespoon ricotta. Add sea salt, pepper and additional ricotta salata to taste. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 530,
- Fat, total (g) 21,
- chol. (mg) 42,
- sat. fat (g) 6,
- carb. (g) 70,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 4,
- pro. (g) 16,
- vit. A (IU) 4470,
- vit. C (mg) 21,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 850,
- Potassium (mg) 289,
- calcium (mg) 71,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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