Orecchiette with Ricotta and Chard Pan Sauce

Total Time: 25 minutes

1 large bunch organic green or rainbow Swiss chard
3/4 lb dried orecchiette
2 Tbsp. EVOO
2 Tbsp. butter
Crushed Red Pepper
2 oz ricotta salata, asiago, or pecorino cheese, freshly grated
1/4 cup fresh, whole-milk ricotta cheese
Sea salt and cracked black pepper
Freshly grated ricotta salata, asiago, or pecorino cheese

1. Bring large pot of generously salted water to boiling. Separate chard stems from leaves; cut both into bite-size pieces. Add orecchiette to boiling water. Set timer for 10 minutes.

2. Meanwhile, for pan sauce, in large skillet heat oil over medium-high heat. Add chard stems, cook 3 to 5 minutes, until crisp-tender.

3. After 10 minutes, add chard leaves to cooked pasta; cook 2 minutes more. Drain, reserving about 1/4 cup of cooking liquid. Return pasta and chard to pot; place over lowest heat setting. Add chard stems and any residual oil to pasta, along with butter, crushed red pepper, and reserved cooking liquid. Grate in ricotta salata; toss. Season with pepper and nutmeg. Divide among bowls. Top each with about 1 Tbsp. ricotta. Add sea salt, pepper, and additional ricotta salata to taste. Makes 4 servings.

Each Serving: 530 cal, 21 g fat, 42 mg chol, 850 mg sodium, 70 g carb, 4 g fiber, 16 g pro.