Ricotta and Swiss Chard Pasta

Gluten free pasta laced with creamy ricotta and rich swiss chard is the perfect easy weeknight winter dinner idea.

gf pasta ricotta and swiss chard

I add just a pinch of red pepper flakes for some heat and a big squeeze of lemon juice to lighten the dish up.  No pasta dish is complete with out a sprinkle of parmesan cheese.  I like to keep it to a light dusting but you can add as much as you like.


The ricotta can get a bit thick with the pasta so make sure to reserve at least 1/2 cup of pasta water to add.  After tossing the past and ricotta I always add about 1/4-1/3 cup of the water to loosen it up and make a delightful creamy sauce.

gf pasta swiss chard and ricotta

I love this easy and quick dinner for weeknights.  The recipe comes together in just a few minutes.  I also love that there is no fussy prep work.  Just rough chop the Swiss chard and throw it all together.

This meal is perfect for those cold winter nights when you just can’t muster up the energy to fix dinner.  It’s warm and comforting yet super quick to make.

Enjoy!

Ricotta and Swiss Chard Pasta

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m
  • Serves: 2

Ingredients

  • 12 ounces gluten free spaghetti
  • 2 tablespoons olive oil
  • 1 shallot
  • 4 Swiss chard leaves, chopped
  • 1/2 cup ricotta
  • 1/4 cup reserved pasta water
  • 1 lemon, juice
  • 1/8 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 1/2 cup parmesan cheese

Instructions

  1. Bring large pot of salted water to a boil. Add in pasta and cook according to package directions.
  2. In large skillet heat olive oil.
  3. Saute shallot until tender. Add in Swiss chard and cook until just wilted down.
  4. Season with red pepper flakes, salt and pepper.
  5. When pasta is done add to skillet (reserving 1/2 cup pasta water). Add in ricotta and lemon juice.
  6. Toss pasta and ricotta together. Add in reserved pasta water 1/4 cup at a time to loosen.
  7. Adjust salt and pepper as needed.
  8. Add in parmesan cheese and serve.

 

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