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Rigatoni with Swiss Chard

Recipe photo courtesy of Frances Janisch

Swiss chard cooked with garlic and wine is a highlight of this pasta dish with ricotta and toasted pine nuts.

Source: Martha Stewart Living, June 2006
Total Time Prep Servings

Ingredients

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  • 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.
    Reply
  • 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!
    Reply
  • 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
    Reply
  • 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").
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • bellysmom
    1 APR, 2009
    Mmmm, mmm, mmm. This was so good. No need to undercook the pasta though. One of my favorite pasta dishes!
    Reply
  • asl
    24 JAN, 2008
    This sounds really delicious and simple!
    Reply
  • krisx2
    6 NOV, 2007
    What a wonderful recipe! It was so easy to make, and my whole family loved this, including my toddlers.
    Reply

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