A couple months ago, I tried out this new recipe Trying to be a little healthy, this one caught my eye because it had chard in it. I did have a little trouble finding the cheese they were calling for but was able to get what I needed in the end. I think it tasted and turned out pretty well. Anyway, it has now made it into my collection-of-recipes- cookbook. If you feel like having a lighter, kinda healthy pasta dish, give this one a try.
Enjoy
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Orecchiette with
Ricotta and Chard Pan Sauce
Start to Finish: 25min
Serves 4
Ingredients:
-1 large bunch of organic green or rainbow Swiss chard
-¾ 1b. dried orecchiette
-2 Tbsp. extra-virgin olive oil
- 2 Tbsp. butter
-crushed red pepper (optional)
-2 oz. ricotta salata, Asiago, or pecorino cheese, freshly
grated
-1/4 cup fresh, whole-milk ricotta cheese sea salt and
cracked black pepper Freshly grated ricotta salata, Asiago, or pecorino cheese
1. Bring
large pot of generously salted water to boiling, Separate chard stems from
leaves; cut both into bit-size pieces. Add orecchiette to boiling water. Set timer
for 10 minutes
2. Meanwhile,
for pan sauce, in large skillet heat 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 2 minutes more. Drain
reserving about ¼ 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. Divide among bowls. Top each with about 1
Tbsp. ricotta. Add sea salt, peper, and additional ricotta salata to taste.
This is corn pasta for those in my mom who cannot have wheat
