Wow did I blow it here. I didn't notice the previous review and charged into this with gusto. I grabbed the old half container of Ricotta from the fridge and my wife went to the garden for some fresh chard. In fifteen minutes we were eating about the worst pasta dish I could have imagined. I found myself putting on more salt, Parmesan and even some lemon juice to perk it up...hopeless. BTW, this recipe came up on a search with "Kitchen Tested" as one of my criteria...huh?
Whole-wheat Spaghetti with Chard and Ricotta
More From Sunset
Amount per serving
- Calories: 430
- Calories from fat: 23%
- Protein: 22g
- Fat: 11g
- Saturated fat: 3.2g
- Carbohydrate: 66g
- Fiber: 11g
- Sodium: 260mg
- Cholesterol: 20mg
- 1 pound dried whole wheat spaghetti
- 2 teaspoons olive oil
- 1 1/2 tablespoons minced garlic
- 1 pound green chard (rinsed, ends trimmed, and coarsely chopped)
- 1 container (15 oz.) low-fat ricotta
- 1/3 cup chopped roasted, salted pistachios
- 1/4 cup grated pecorino or parmesan cheese
- 1 1/2 tablespoons grated lemon peel
- 1 tablespoon lemon juice
- Salt and pepper
- 1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 cups pasta-cooking water. Return spaghetti to pan.
- 2. Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chard; stir 3 to 4 minutes. Add 1 cup of reserved water; cook until chard stems are tenderto bite, 6 to 8 minutes.
- 3. Mix chard mixture into hot spaghetti with ricotta, pistachios, pecorino, lemon peel, lemon juice, remaining 1/2 cup reserved pasta-cooking water, and salt and pepper to taste.
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