Rating: 3.5 stars
33 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 4
  • 33 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, in a large skillet heat the olive oil over medium-high heat. Add chard stems; cook 3 to 5 minutes, until crisp-tender.

  • 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.

Nutrition Facts

530 calories; fat 21g; cholesterol 42mg; saturated fat 6g; carbohydrates 70g; mono fat 7g; poly fat 1g; insoluble fiber 4g; sugars 4g; protein 16g; vitamin a 4470.3IU; vitamin c 20.7mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 850mg; potassium 289mg; calcium 70.7mg; iron 1.4mg.
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