Farfalle With Chard Garlic & Ricotta Recipe
Not only a gourmet, but anyone can judge how appetizing and flavorful Farfalle With Chard Garlic & Ricotta is. The main ingredient in Farfalle With Chard Garlic & Ricotta is always garlic. There is no doubt that Farfalle With Chard Garlic & Ricotta is Low Fat, just try it to believe it. You will make the right decision of preparing this Farfalle With Chard Garlic & Ricotta.
Ingredients
1 bunch chard rinsed and drained
10 ounces dry farfalle (pasta bow ties)
2 tablespoons olive oil
1 medium-size onion, finely chopped
4 cloves garlic, minced or pressed
3/4 cup water
1 1/2 cups part-skim ricotta cheese, at room temperature
Salt and coarsely ground pepper
Freshly ground nutmeg
Grated Parmesan cheese
Directions
Trim off and discard ends of chard stems; then cut off remainder of stems at base of each leaf.
Thinly slice stems and leaves crosswise, keeping them in separate piles.
Set aside.
In a 5- to 6-quart pan, cook farfalle in 3 quarts boiling water just until tender to bite (8 to 10 minutes); or cook according to package directions.
Meanwhile, heat oil in a wide (at least 12-inch) frying pan over medium-high heat.
Add onion and chard stems; cook, stirring often, until onion is soft but not browned (3 to 5 minutes).
Add garlic and chard leaves and cook, stirring often, until leaves are bright green (about 3 more minutes).
Add the 3/4cup water and bring to a boil.
Remove from heat and blend in ricotta cheese; season to taste with salt, pepper, and nutmeg.
Drain pasta well and place in a warm wide serving bowl.
Add ricotta mixture; mix lightly, using 2 forks.
If desired,
Thinly slice stems and leaves crosswise, keeping them in separate piles.
Set aside.
In a 5- to 6-quart pan, cook farfalle in 3 quarts boiling water just until tender to bite (8 to 10 minutes); or cook according to package directions.
Meanwhile, heat oil in a wide (at least 12-inch) frying pan over medium-high heat.
Add onion and chard stems; cook, stirring often, until onion is soft but not browned (3 to 5 minutes).
Add garlic and chard leaves and cook, stirring often, until leaves are bright green (about 3 more minutes).
Add the 3/4cup water and bring to a boil.
Remove from heat and blend in ricotta cheese; season to taste with salt, pepper, and nutmeg.
Drain pasta well and place in a warm wide serving bowl.
Add ricotta mixture; mix lightly, using 2 forks.
If desired,
