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Penne with Swiss Chard + Lemon Ricotta
Penne pasta with charred cherry tomatoes, garlic sautéed chard and lemon almond “ricotta”
Servings Prep Time
2servings 15minutes
Cook Time
15minutes
Servings Prep Time
2servings 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. cook pasta: bring a large pot of generously salted water to a boil and cook penne until al dente (reserve a little of the pasta water when draining)
  2. make tomatoes: preheat oven to broil on high and line a shallow baking dish with parchment baking paper (for easy cleanup, skip parchment if you don’t have); you’ll want a baking dish small enough to catch juices from the cooked tomatoes
  3. toss tomatoes with one tablespoon of the olive oil, the oregano, and salt & pepper to taste, add to baking dish, then broil 3 – 5 minutes until “charred” and soft *watching carefully that nothing burns*; set tomatoes and cooking juices aside
  4. cook swiss chard: heat a medium sauté pan over medium-low heat, then add the remaining one teaspoon of olive oil when hot; cook garlic until soft, about 3 minutes (do not brown garlic), then add chopped chard and cook until just wilted, season to taste with salt & pepper, remove from heat
  5. make ricotta: mix lemon zest into ricotta, set aside
  6. assemble pasta: gently toss pasta with tomatoes and their juices, swiss chard, lemon ricotta, basil, and pine nuts if using, serve warm or enjoy chilled or at room temp for pasta salad
Recipe Notes

Recipe serves 2 as a small main, 4 as a side

Original recipe created by Jerran Boyer
www.healthnutchefs.com