Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

Kosher salt and pepper

1 pound cavatappi

2 tbsp olive oil

4 chopped slices of bacon

4 cloves of garlic, pressed

1 small chopped yellow onion

1/2 tsp crushed red pepper flakes

1 bunch of swiss chard, leaves cleaned and coarsely shopped

1 cup chicken broth

1 cup ricotta cheese

Lemon zest and juice (1)

1 cup of grated Italian cheese (Parmesan, Reggiano, Asiago…)


Cook the pasta.

Crisp the bacon in the olive oil in a deep skillet. Add the onion, garlic, red pepper flakes, salt, and pepper and stir it until the onions caramelize. Add the swiss chard and toss it to coat and let it wilt.

Add the chicken broth and about a cup of the water off of the pasta and turn the heat up so that it boils and reduces for about 6 minutes.

Combine the ricotta with the lemon zest and and season with salt and pepper.

Add the lemon juice to the swiss chard, toss to coat, and turn the heat off. Add the whole thing to the drained pasta and toss to combine. Add the parmesan and toss again. Divide the ricotta among 4 bowls and serve the pasta on top of it. Stir to combine the ricotta with the pasta and eat!


3 responses to “Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

  1. Pingback: Lemony ricotta pasta with swiss chard « runstoeat

  2. And I want to make this too! You have so many yummy recipes on here!

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