Pasta with Ricotta and Chard Pan Sauce
adapted from Good Housekeeping
Making your own ricotta cheese is fast and easy!
1 lb pasta (any)
2 Tablespoons oil (any)
2 Tablespoons butter (or more oil)
½ teaspoon crushed red pepper (or to taste; from previous box)
2 oz. (½ cup) parmesan or other grated cheese
¼ cup ricotta (see recipe to make your own!)
Salt and pepper to taste
1 large bunch chard (all)
Nutmeg to taste
Bring a large pot of salted water to a boil. Separate chard stems from leaves; cut both into bite-sized pieces. Add pasta to boiling water and set timer for 2 minutes less than the package indicates. Meanwhile, for pan sauce, in large skillet heat oil over medium-high heat. Add chard stems; cook 3 to 5 minutes, until crisp-tender. When your pasta timer goes off, add chard leaves to pot and cook 2 minutes more. Scoop out ¼ cup of cooking liquid, set that aside, and drain. 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. Add parmesan and toss. Season with salt, pepper, and nutmeg. Top each serving with about a Tablespoon of fresh ricotta.