Swiss chard cooked with garlic and wine is a highlight of thispasta dish with ricotta and toasted pinenuts.



Ingredient Checklist


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

  • 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.

  • 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 (10)

100 Ratings
  • 5 star values: 16
  • 4 star values: 29
  • 3 star values: 35
  • 2 star values: 17
  • 1 star values: 3
Rating: 5 stars
I love this recipe. Tonight I added a zucchini as my bunch of chard didn't feel sufficient and I used an onion instead of shallots as that was all I had. I do add the chard stems a few minutes before the leaves to give them some extra time to soften. The result is a lovely balance of flavors.
Rating: 4 stars
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.
Rating: 4 stars
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!
Rating: 4 stars
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
Rating: Unrated
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").
Rating: Unrated
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!
Rating: Unrated
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.
Rating: Unrated
Mmmm, mmm, mmm. This was so good. No need to undercook the pasta though. One of my favorite pasta dishes!
Rating: Unrated
This sounds really delicious and simple!
Rating: Unrated
What a wonderful recipe! It was so easy to make, and my whole family loved this, including my toddlers.