- Ready Time : 0 min
- 3 cups raw swiss chard sliced, including the stems
- 2 handfulls dried spaghetti noodles
- 2 strips bacon cut into 1/4" slices or lardons
- 1/2 large shallot, minced
- olive oil, as needed
- 1/3 cup ricotta cheese
- 2 tablespoons parmesan cheese
- zest from 1/2 lemon
- 1/4 teaspoon salt, to taste
- pinch dried red pepper
This is an easy, last minute dinner since you might have many of the ingredients on hand. If you don’t have any swiss chard, kale, spinach and arugula also work great. If you use kale, I recommend removing the tough central stem. If you use either arugula or baby spinach leaves, you don’t need to precook them at all; just toss them in at the end. The warmth of the pasta will sufficiently wilt them.
Bring a pot of well-salted water to a boil over high heat. Blanch the Swiss chard for 5 minutes. Scoop out the chard, and drain well, squeezing out as much of the water as possible. Chop again and set aside.
Keep the pot of water boiling, and add the spaghetti noodles. Follow the directions on the packet for making the spaghetti. Drain and set aside, retaining about 1 cup of liquid from cooking the noodles.
Fry bacon until just crispy. Add the shallot and saute until soft, adding olive oil if needed.
Add the Swiss chard and toss well to break up the chard clumps.
Combine the ricotta and Parmesan cheeses in a small bowl, and add the lemon zest, salt, and red pepper flakes. Add to the Swiss chard mixture in the saute pan and mix well.
Add cooked spaghetti, and some of the pasta water as needed.