Gourmet Veggie Mama

Chard Pasta with Ricotta

We all have those days… You know, where everyone is running late to everything, dinner doesn’t get prepped like you planned, and the easy way out is to just pick something up. I will admit having succumbed to the takeout impulse plenty of times, but a little while ago, after having one of those days, I shot down hubby’s suggestion to “just get takeout” and set about improvising.

Sometimes improvised meals turn out to be the best. We had chard growing in the backyard (it’s the gift that keeps on giving!), stuff to make a batch of homemade ricotta, and I always keep pasta in the pantry and good-quality parmesan in the fridge. That was all I really needed to make this delicious pasta with a creamy sauce happen, and, guess what? It was better than takeout, not to mention healthier. Win!

Chard Pasta with Ricotta ~ Gourmet Veggie Mama

Now, can someone please remind me of this next time we have one of those days?

Chard Pasta with Ricotta
Author: 
Recipe type: pasta
Serves: 4
 
Ingredients
  • 8 oz spaghetti (preferably whole wheat)
  • 4 Tbsp olive oil, divided
  • 1 bunch chard, tough stems removed, chopped
  • 4 cloves garlic, minced or pressed
  • pinch crushed red pepper
  • ½ cup parmesan
  • salt and pepper to taste
  • homemade ricotta (recipe here)
Instructions
  1. Cook the spaghetti according to package directions. Drain, reserving about ½ cup of the pasta water.
  2. Heat 2 Tbsp of the olive oil in a large saute pan over medium heat. Add the chard and cook until wilted but still bright green. Stir in the garlic and crushed red pepper and cook for a couple minutes more.
  3. Stir in the cooked pasta along with the remaining 2 Tbsp of olive oil and a nice splash of the pasta water, and add the parmesan.
  4. Lower the heat and stir until the cheese is incorporated and a thin sauce coats the pasta. Add salt and pepper to taste.
  5. Serve topped with a healthy dollop of ricotta.

 

Linked up at:

The Peaceful Mom

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12 Thoughts on “Chard Pasta with Ricotta

  1. Homemade ricotta sounds equally intimidating and delicious. Going to have to look into that…

    • It isn’t intimidating at all! Really! I make it pretty often now — all you need is milk, cream, buttermilk and cheesecloth. It’s seriously just about as easy as boiling water, and sooooo much better than store-bought ricotta.
      Lauren recently posted..Chard Pasta with RicottaMy Profile

  2. I definitely need to cook with chard more. This looks like a quick and delicious dinner!
    Michelle Collins recently posted..Sambazon Superfood Juices and Smoothies + a Giveaway!My Profile

  3. Lauren,
    This looks super. The concept of the recipe (greens and pasta and dairy) as well as the execution.
    Nicely done–I’ll be making this for my family this summer, once my new chard gets going as the massive chard (the root was bigger around than my forearm, I have a photo) finally gave up the ghost.
    kirsten@FarmFreshFeasts.com recently posted..Veggie-Pumped Picadillo–Tax Day Meat StretchingMy Profile

  4. So tasty and easy to prepare…thanks for the idea.

  5. This looks awesome! Harper loves all things pasta and cheese and I love the idea of “sneaking” in some greens 🙂

    Thanks for sharing and linking up!
    Heather @ In Her Chucks recently posted..What’s in the Box? #69My Profile

  6. Sarah on April 18, 2013 at 1:46 pm said:

    I made this recipe this week, and the family devoured it. (Full disclosure – I did veganize it with tofu ricotta and homemade vegan parm.) It was delicious and a great way to introduce more greens into my family’s dinner. Thanks for the great, easy weeknight meal!

    • Yay! So glad you were able to veganize it, too! Do you use cashews for your homemade vegan parm? I am intrigued…

      • The most common formula for vegan parm that I’ve found is one cup raw nuts (raw almonds, walnuts or pine nuts) + one cup nutritional yeast + salt to taste. I like raw pine nuts, Bob’s Red Mill’s nutritional yeast and 1 1/2 tsp of salt. I put the ingredients in a food processor and mix until it’s crumbly like bottled parmesan would be. I store it in a glass jar in the fridge for weeks. The vegan parm is so delicious that my husband will just pour some into his hand and eat it. The only catch is that it doesn’t melt or cream up in a sauce like normal parmesan, but the flavor is fantastic. I highly recommend trying it! (I also make a killer vegan cashew alfredo and cashew queso if you are ever interested. 😉 )

  7. Nice improv! Looks fresh and tasty. Thanks for the post and keep up the good work.
    Kathy M recently posted..yogurt with poached rhubarb and almondsMy Profile

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