Orecchiette With Corn, Greens, And Ricotta

Orecchiette With Corn, Greens, And Ricotta
Orecchiette With Corn, Greens, And Ricotta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    pound orecchiette; drain, reserving 3/4 cup cooking liquid.

  • 2

    ounces chopped bacon

  • 2

    cups fresh corn kernels

  • 8

    cups chopped Swiss chard leaves

  • Salt

  • Pepper

  • 4

    ounces ricotta

  • Torn fresh basil

Directions

Cook 1/2 pound orecchiette; drain, reserving 3/4 cup cooking liquid. Meanwhile, cook 2 ounces chopped bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 5–8 minutes. Add 2 cups fresh corn kernels and cook, tossing occasionally, until tender, about 5 minutes. Add 8 cups chopped Swiss chard leaves; season with salt and pepper. Cook, tossing often, until wilted, about 5 minutes. Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes. Serve dolloped with 4 ounces ricotta and topped with torn fresh basil.

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