Rigatoni with Swiss Chard

By mirandavoegeli

Ingredients

• Coarse salt and freshly ground pepper
• 1 pound rigatoni, or other tubular pasta
• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 2 medium shallots, finely chopped
• 1 1/2 pounds Swiss chard, leaves cut into 1/2-inch strips and stems cut into 1/2-inch pieces
• 2 tablespoons finely grated lemon zest (about 2 lemons)
• 1/2 cup dry white wine
• 1/2 teaspoon red pepper flakes
• 1/3 cup fresh ricotta cheese
• 1/3 cup (about 1 1/2 ounces) pine nuts, toasted
• Freshly grated Parmesan cheese, for sprinkling

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta; cook 3 minutes less than package indicates. Drain.

Heat butter and oil in a large Dutch oven over medium heat about 1 minute. Add garlic and shallots; cook, stirring, until fragrant, about 2 minutes. Stir in chard, lemon zest, wine, 1 teaspoon salt, and the red pepper flakes; season with pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.

Stir in pasta, ricotta, and pine nuts. Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with Parmesan.