This pasta looks special, but it’s doable for a weeknight dinner if you roast and refrigerate the tomatoes in advance. You can store them in an airtight container up to two days.

Paige Grandjean
This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree

Recipe Summary test

active:
25 mins
total:
5 hrs 20 mins
Yield:
Serves 4 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200°F. Toss together tomatoes and 2 teaspoons oil on a rimmed baking sheet lined with parchment paper. Arrange tomatoes cut sides up. Roast at 200°F until softened and dehydrated, about 5 hours. Set aside.

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  • Remove stems from chard, and thinly slice stems to equal 1 cup. Discard remaining stems, or reserve for another use. Tear leaves into 1-inch pieces.

  • Bring a large pot of water to a boil over high. Add pasta; cook 4 minutes. Add sliced chard stems; cook until pasta is al dente and stems are tender, about 3 minutes, adding chard leaves during last 20 seconds. Reserve 1 cup cooking liquid. Drain pasta mixture.

  • Heat garlic and 1/4 cup oil in a large skillet over medium. Cook, stirring often, until garlic is light golden brown, about 4 minutes. Add pasta-chard mixture, roasted tomatoes, salt, crushed red pepper, and reserved cooking liquid. Cook, tossing constantly, until sauce thickens and pasta is coated, 3 to 4 minutes. Divide pasta among 4 shallow bowls. Top evenly with ricotta, pine nuts, and remaining 1 teaspoon oil.

Nutrition Facts

472 calories; fat 25g; saturated fat 5g; protein 14g; carbohydrates 54g; fiber 4g; sugars 3g; sodium 766mg.
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