Vegetarian

Orecchiette with Ricotta and Chard Pan Sauce takes several minutes to prepare.

Orecchiette with Ricotta and Chard Pan Sauce takes several minutes to cook.

Orecchiette with Ricotta and Chard Pan Sauce makes 4 servings.

The ingredients for Orecchiette with Ricotta and Chard Pan Sauce are:

1 large bunch organic green or rainbow Swiss chard, washed thoroughly
8 oz dried whole wheat Orecchiette pasta (I used the Delallo brand)
4 teaspoons extra-virgin olive oil
1 Tablespoon whipped butter*
Crushed red pepper (optional)
1 ounce pecorino cheese*, freshly grated
Freshly ground black pepper
nutmeg
1/4 cup fat free ricotta cheese
Sea salt and cracked black pepper

Here is how you make Orecchiette with Ricotta and Chard Pan Sauce:

1. Bring a large pot of generously salted water to boiling. Separate chard stems from leaves; cut both in bite-sized pieces. Add orecchiette to boiling water. Set timer for 10 minutes. 2. Meanwhile, in a large skillet heat the olive oil over medium-high heat. Add chard stems; cook 3 to 5 minutes, until crisp-tender.3. After 10 minutes, add chard leaves to cooked pasta; cook for 2 minutes. Drain, reserving about 1/4 cup of cooking liquid. Return pasta and chard to pot. Place over lowest heat setting. Add chard stems and any residual oil to pasta, along with whipped butter, crushed red pepper, and reserved cooking liquid. Grate in pecorino cheese; toss. Season with pepper and nutmeg. Divide among bowls. Top each serving with 1 tablespoon ricotta. Add additional sea salt and pepper to taste.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Orecchiette with Ricotta and Chard Pan Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 339.1

• Total Fat: 8.4 g
• Cholesterol: 9.7 mg
• Sodium: 652.6 mg
• Total Carbs: 54.2 g
• Dietary Fiber: 10.8 g
• Protein: 15.4 g