- 1 bunch chard, rinsed and drained
- 10 ounces farfalle pasta
- 2 tablespoons O Organics Extra Virgin Olive Oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced or pressed
- 1 1/2 cups part-skim ricotta cheese, room temperature
- Salt and coarsely ground black pepper
- Fresh-ground nutmeg
- Safeway SELECT Verdi Grated Parmesan Cheese (optional)
- Trim off and discard chard stem ends; cut off remainder of stems at base of each leaf. Thinly slice stems and leaves crosswise; keep separate. Set aside.
- In a 5- to 6-quart pan, fill with 3 quarts of water and heat to boiling. Cook pasta according to package directions.
- Meanwhile, heat oil in a wide (at least 12-in.) 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 3/4 cup water and bring to a boil. Remove from heat and blend in ricotta; 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, serve with parmesan cheese to add to taste.