Pasta With Swiss Chard Bacon And Lemony Ricotta Food

PASTA WITH SWISS CHARD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
• Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.

SWISS CHARD AND BACON PASTA

Steps:

• Bring a large pot of lightly salted water to boiling. Add pasta and cook al dente according to package directions. Drain and keep warm. Meanwhile, for the Swiss chard, remove and slice the stems. Cut leaves in half lengthwise and thinly slice. Set aside. In a large skillet or Dutch oven cook bacon over medium-high heat for 4 - 5 minutes or until lightly browned. Add onion and cook, stirring, for 2 minutes. Add chard stems and cook 1 minute. Add chard leaves and cook, stirring, for 2 minutes or until wilted. Add pasta and oil; cook and stir until heated through. Top with Parmesan and serve.

BACON AND SWISS CHARD TACOS

Steps:

• In 10-inch skillet, cook oil and bacon over medium heat 5 minutes; add sliced onion. Season with a pinch of salt; cook 5 to 8 minutes or until bacon is crispy and onion is soft and lightly browned. Drain.
• Add garlic and red pepper flakes. Cook about 1 minute, stirring occasionally, until garlic is fragrant. Add Swiss chard and chicken broth. Cook 5 to 6 minutes or until Swiss chard is tender and has wilted.
• Place tortillas on microwavable plate. Cover with waxed paper, and microwave 45 to 60 seconds or until warm.
• Fill each tortilla with Swiss chard and bacon mixture, then top with cheese.

BACON AND SWISS CHARD PASTA

Steps:

• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
• Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and saut over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.
• Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.

SWISS CHARD AND LEMON RICOTTA PASTA

Steps:

• 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.

PASTA WITH SWISS CHARD BACON AND LEMONY RICOTTA

Steps:

• Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.
• While the pasta cooks, preheat a large skillet over moderate heat. Add the olive oil and bacon, and cook until the bacon crisps, about 3 minutes.
• To the bacon add the garlic, onions, salt, pepper and red pepper flakes and cook, stirring frequently, for 5 minutes or until the onions are lightly caramelized.
• Add the chopped Swiss chard, toss to coat, and wilt the chard down.
• Turn the heat up to high and add the chicken stock. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.
• In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place ¼ cup of the ricotta mixture in the bottom of 4 bowls. Set aside.
• Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute to let the juices absorb into the pasta.
• Turn the heat off and add the grated Parmesan cheese and toss to distribute. Serve immediately, dishing it up on top of the ricotta cheese. Stir before eating.

CREAMY SWISS CHARD, RICOTTA, SAUSAGE PASTA

Steps:

• Prepare the Swiss chard by rinsing and folding each leaf in half lengthwise and cutting the stem away from the leaf. Cut the leaf sections into approximately 1 inch slices and slice the stems very finely.
• Heat a few tablespoons of olive oil in a low pan over medium heat. Remove the sausage casing. Crumble the sausage into the pan and cook until it begins to break up. Add the Swiss chard and cook until the slices of stems are tender, then add the garlic and season with salt and red pepper. Depending on the heat level, it could take 10 minutes or more to soften the Swiss chard stems.
• Bring a large pot of salted water to a boil and cook 2-4 servings of dried pasta (80-100 g per serving) two minutes less than indicated on the package.
• Meanwhile, add the ricotta cheese and béchamel sauce to the sausage and Swiss chard mixture and stir to combine. Keep warm and when the pasta is cooked, reserve a cup of pasta water, then strain and add the pasta to the sauce mixture.
• Increase the heat slightly, add a splash of pasta water, and stir until well combined. Plate and top with a generous handfull of freshly grated Parmesan cheese.

PASTA WITH SWISS CHARD, BACON, AND LEMONY RICOTTA CHEESE

Steps:

• Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.
• While the pasta cooks, preheat a large, deep skillet over moderate heat. Add the EVOO and bacon and cook until the bacon crisps, about 3 minutes. To the bacon add the garlic, onions, salt, pepper, and crushed red pepper flakes and cook, stirring frequently, for 5 minutes, or until the onions are lightly caramelized. Add the chopped Swiss chard, toss to coat, and wilt the chard down. Turn the heat up to high and add the chicken stock and a couple of ladles, about a cup, of the starchy, boiling water from the cooking pasta. When the liquid comes up to a boil, reduce the heat and simmer for 6 to 7 minutes.
• In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place 1/4 cup of the ricotta mixture in the bottom of each of 4 pasta bowls and reserve.
• Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute or so to let the juices absorb into the pasta. Turn the heat off and add the grated Parmigiano cheese to the pasta and greens and continue to toss to distribute. Serve the pasta immediately, dishing it up on top of the ricotta cheese. Stir the lemony ricotta up in your bowl to mix with the pasta.