PASTA WITH GREENS AND RICOTTA

1 pound dried rigatoni or other short

dried pasta

Salt

Extra-virgin olive oil, for the greens 1 bunch Swiss chard, leaves cut into

ribbons and stems roughly chopped 4 cloves garlic, thinly sliced

1 cup whole milk ricotta

1/2 cup freshly grated Parmesan cheese,

plus more for serving Optional: Red pepper flakes

Bring a large pot of salted water to a boil. Add the rigatoni and boil until al dente, 8 to 10 minutes. Drain.

While the water is heating and pasta is cooking, cook the greens: Coat the bottom of a large, deep skillet or Dutch oven with olive oil. Place over medium-high heat. When the oil is hot, add the chard stems, garlic slices, and a pinch of red pepper flakes, if desired. Cook, stirring frequently, until tender, about 5 minutes. Add the chard leaves and continue to cook until the greens are tender and have released much of their liquid, 1 to 2 minutes. Season to taste with salt, then remove from the heat until the pasta is finished.

When the pasta is drained, add it to the pot with the greens. Place over high heat to bring the chard liquid in the pot to a rapid simmer to form a sauce. Cook, stirring constantly, until the pasta is evenly coated in the sauce, 1 to 2 minutes. Remove from the heat. Stir in the ricotta and Parmesan. Season to taste with salt, then serve with additional Parmesan at the table. Serves 4to6.

Per serving, based on 4: 609 calories (percent of calories from fat, 24), 26 grams protein, 88 grams carbohydrates, 3 grams fiber, 16 grams fat (8 grams saturated), 39 milligrams cholesterol, 491 milligrams sodium.