Recipes and Cooking Pasta with Swiss Chard 4.3 (3) Learn how to make pasta for two so you can have a dinner date without loads of leftovers. This is one of those pasta dishes that taste way more decadent than its calorie count reflects (thanks to secret ingredients such as light ricotta). By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 3, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 35 mins Servings: 2 Jump to Nutrition Facts Ingredients 4 ounce dried whole grain bow-tie or mostaccioli pasta 6 ounce fresh Swiss chard or spinach 1 ½ teaspoon olive oil 2 cloves garlic, minced ⅓ cup light ricotta cheese 2 tablespoon fat-free milk 2 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed ⅛ teaspoon salt ⅛ teaspoon black pepper Dash ground nutmeg 1 medium tomato, seeded and chopped 2 tablespoon shredded Parmesan cheese Directions Cook pasta according to package directions, except omit any oil or salt. Drain well. Return pasta to hot saucepan. Cover and keep warm. Meanwhile, cut out and discard center ribs from Swiss chard or remove stems from spinach. Coarsely chop greens; set aside. In a large nonstick skillet heat oil over medium heat. Add garlic; cook for 15 seconds. Add Swiss chard or spinach. Cook over medium-low heat about 3 minutes or until greens are wilted and tender, stirring frequently. Stir in ricotta cheese, milk, basil, salt, pepper, and nutmeg. Cook and stir for 3 to 5 minutes more or until heated through. Add the ricotta mixture and tomato to cooked pasta; toss gently to combine. Sprinkle individual servings with Parmesan cheese. Rate it Print Nutrition Facts (per serving) 307 Calories 8g Fat 51g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 307 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 14mg 5% Sodium 435mg 19% Total Carbohydrate 51g 19% Total Sugars 6g Protein 14g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.