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.