Pappardelle noodles tossed in a creamy ricotta sauce with Swiss chard and salty Parmesan. When I don’t know what to make for dinner I turn to pasta dishes like this with a few simple ingredients and minimal prep and cooking time. Even though the ingredients seem simple, altogether they are something special.
The sauce comes from mixing some of the starchy pasta water into the ricotta cheese, parmesan and garlic-sauteed swiss chard. I could eat that alone with a spoon and be blissfully, deliriously happy. To finish, the cooked pappardelle is briefly cooked a second time in the sauce to help soak up some of those delectable flavors.
Pappardelle is a wide, broad pasta that I find hearty and more filling than regular pasta, a little goes a long way. If you can’t find pappardelle (look in the fresh pasta section or the gourmet/imported dried pasta section) you can substitute; tagliatelle or fettuccine. You can also use a different type of green; kale, broccoli rabe, spinach; whatever greens you like.
Pasta in a creamy ricotta, garlic, swiss chard and parmesan cheese sauce. A fast and easy vegetarian recipe with minimal prep and cooking time.
- Cook pasta in plenty of salted water to al dente according to package directions, being sure to reserve 1 cup of the pasta water right before draining.
- Meanwhile heat oil over medium-low heat in a large skillet. Add garlic and swiss chard, season with salt and pepper, saute until swiss chard wilts.
- Add both cheeses to the pan of swiss chard along with 1/2 cup of pasta water, season well with salt and pepper, stir until well combined, then add pasta. Cook over medium-low heat 3-4 minutes tossing pasta carefully to coat with the sauce. Serve immediately with extra Parmesan cheese over top.
Adapted from the NY Times
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