<< Back

Rigatoni with Swiss Chard

Kosher salt and fresh ground pepper

1 pound rigatoni or othe tube pasta

2 tablespoons butter

3 tablespoons olive oil

2 garlic cloves, thinly sliced

2 medium shallots, finely chopped

1 1/2 pouns Swiss Chard, leaves cut into 1/2 inch strips and stems cut into 1/2 inch peices

1 tablespoon finely grated lemon zest (1 lemon0

1/2 cup dry white wine

1/2 teaspoon red pepper flakes

1/3 cup freah ricotta cheese

1/3 cup pine nuts (optional)

fresh grated parmesan cheese, for sprinkling

1. Cook pasta according to directions on package. Drain.

2. Heat butter and olive oil ina large Dutch oven over medium heat about 1 minute. Add shallots and garlic; cook, stirring, until fragrant, about 2 minutes. Stir in chard, lemon zest, wine, 1 teaspoon salt, and the red pepper flakes; season with pepper. Cook covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.

3. Stir in pasta, ricotta and pine nuts, if using. Serve sprinkled with parmesan.

 

CSA Snapshot

Mailing list sign-up