Ingredients

The following ingredients have 4 Servings
  • 3 cups raw Swiss chard, sliced (including the stems)
  • 2 handfuls dried spaghetti
  • 2 strips bacon, cut into 1/4-inch 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
  • 1 pinch dried red pepper flakes

Instruction

  • 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.
  • Serve warm.