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Under 30 Minutes

Rigatoni with Swiss Chard

  • Prep:
  • Total Time:
  • Servings: 4
Rigatoni with Swiss Chard

Photography: Frances Janisch

Source: Martha Stewart Living, June 2006

Ingredients

  • Coarse salt and freshly ground pepper
  • 1 pound rigatoni, or other tubular pasta
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 2 medium shallots, finely chopped
  • 1 1/2 pounds Swiss chard, leaves cut into 1/2-inch strips and stems cut into 1/2-inch pieces
  • 2 tablespoons finely grated lemon zest (about 2 lemons)
  • 1/2 cup dry white wine
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup fresh ricotta cheese
  • 1/3 cup (about 1 1/2 ounces) pine nuts, toasted
  • Freshly grated Parmesan cheese, for sprinkling

Directions

  1. Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta; cook 3 minutes less than package indicates. Drain.

  2. Heat butter and oil in a large Dutch oven over medium heat about 1 minute. Add garlic and shallots; cook, stirring, until fragrant, about 2 minutes. Stir in chard, lemon zest, wine, 1 teaspoon salt, and the red pepper flakes; season with pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.

  3. Stir in pasta, ricotta, and pine nuts. Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with Parmesan.

Reviews (9)

  • JoannaBanana416 12 Jul, 2014

    This was good. I cooked the pasta until al dente straight from the start. Perfect amount of spice for us, like a medium salsa. I would recommend cooking the swiss chard stalks longer than the leaves. I put them in about 3 minutes earlier and I think I could've added another 5 minutes before putting the leaves in....but maybe my Amish grown swiss chard was just tougher than normal.

  • parkrngr17 30 Dec, 2013

    This was excellent! This was the first time I cooked with Swiss Chard and I was not disappointed! Totally agree with the previous review about the sophisticated flavors. I used 1/2 pound of pasta instead of one, but kept all of the other quantities the same. I also used some bits of Gruyere cheese cause I didn't have Ricotta and I'll keep that change. This is a new favorite!

  • tigergirl234 24 Nov, 2013

    My husband and I really liked this. I'm eating gluten free, therefore he is too at dinnertime. I used brown rice pasta and added some chicken and we definitely said I should make it again. Shrimp would be very good added with some lemon juice as well. I did substitute the ricotta with parmesan since we don't like ricotta and was great

  • foodie72 22 Oct, 2012

    We really enjoyed this tonight. Very sophisticated flavours. I cut the salt in half and substituted feta cheese for the ricotta and it was delicious. Next time I would omit the salt entirely (we aren't big salt "adders").

  • boxsquat 23 Jun, 2012

    made this tonight. it was really good! will make again... I used a whole pint of cheese (not sure if i used too much swiss chard but i used the whole big bunch) and left out the lemon zest. very filling and pretty!

  • katilm81 8 Aug, 2010

    We make this a few times a month. It is one of our all time favorite dishes (great for leftovers as well!). We also have served this when having a casual dinner with friends.

  • bellysmom 1 Apr, 2009

    Mmmm, mmm, mmm. This was so good. No need to undercook the pasta though. One of my favorite pasta dishes!

  • asl 24 Jan, 2008

    This sounds really delicious and simple!

  • krisx2 6 Nov, 2007

    What a wonderful recipe! It was so easy to make, and my whole family loved this, including my toddlers.

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