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Penne with Chard and Ricotta
(recipe, Hillsdale Farmers' Market)
- 4 Tbsp. olive oil
- 1 bunch chard, stems removed and leaves cut into 1 inch wide ribbons
- 3 cloves garlic, chopped
- 1 lb. penne
- ½ lb. ricotta
- ½ cup water
- Bring large pot of salted water to a boil. Place oil and garlic in a large pan over medium heat. Cook until garlic begins to sizzle. Add chard and water. Cook until chard is tender, about 5 minutes. Remove from heat.
- Cook penne and drain when done. In a large serving bowl, toss together penne, ricotta and greens. Add salt and pepper to taste. Serve with grated Pecorino Romano (optional).