Pasta With Swiss Chard Bacon And Lemony Ricotta

1. 1

   Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.

2. 2

   While the pasta cooks, preheat a large skillet over moderate heat. Add the olive oil and bacon, and cook until the bacon crisps, about 3 minutes.

3. 3

   To the bacon add the garlic, onions, salt, pepper and red pepper flakes and cook, stirring frequently, for 5 minutes or until the onions are lightly caramelized.

4. 4

   Add the chopped Swiss chard, toss to coat, and wilt the chard down.

5. 5

   Turn the heat up to high and add the chicken stock. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.

6. 6

   In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place 1/4 cup of the ricotta mixture in the bottom of 4 bowls. Set aside.

7. 7

   Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute to let the juices absorb into the pasta.

8. 8

   Turn the heat off and add the grated Parmesan cheese and toss to distribute. Serve immediately, dishing it up on top of the ricotta cheese. Stir before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.