Rigatoni with Swiss Chard

INGREDIENTS

  • Coarse salt and freshly ground pepper
  • 1 pound rigatoni, or other tubular pasta
  • 2 tablespoons unsalted butter and 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced and  2 medium shallots, finely chopped
  • 1 1/2 pounds Swiss chard, leaves cut into 1/2-inch strips and stems cut into 1/2-inch pieces
  • 2 tablespoons finely grated lemon zest (about 2 lemons)
  • 1/2 cup dry white wine
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup each fresh ricotta cheese and freshly grated parmesan cheese (for sprinkling)
  • 1/3 cup (about 1 1/2 ounces) pine nuts, toasted

DIRECTIONS

Bring a large pot of water to a boil. Add 2 tbsp. salt and pasta; cook 3 min less than package indicates. Drain. Heat butter and oil in a large Dutch oven over medium heat about 1 min. Add garlic and shallots; cook, stirring, until fragrant, about 2 min. Stir in chard, lemon zest, wine, 1 tsp. salt, and the pepper flakes; season with pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 min. Stir in pasta, ricotta, and pine nuts. Cook until pasta is al dente, 3 to 4 min. Divide among 4 dishes. Serve with Parmesan.

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