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Gallery Rigatoni with Swiss Chard Credit: Frances Janisch Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist Coarse salt and freshly ground pepper 1 pound rigatoni, or other tubular pasta 2 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 2 garlic cloves, thinly sliced 2 medium shallots, finely chopped 1 1/2 pounds Swiss chard, leaves cut into 1/2-inch strips and stems cut into 1/2-inch pieces 2 tablespoons finely grated lemon zest (about 2 lemons) 1/2 cup dry white wine 1/2 teaspoon red pepper flakes 1/3 cup fresh ricotta cheese 1/3 cup (about 1 1/2 ounces) pine nuts, toasted Freshly grated Parmesan cheese, for sprinkling
Gallery Rigatoni with Swiss Chard Credit: Frances Janisch
Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Gallery
Rigatoni with Swiss Chard Credit: Frances Janisch
Rigatoni with Swiss Chard
Credit: Frances Janisch
Rigatoni with Swiss Chard
Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Recipe Summary
prep: 10 mins total: 25 mins
Servings: 4
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- Coarse salt and freshly ground pepper 1 pound rigatoni, or other tubular pasta 2 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 2 garlic cloves, thinly sliced 2 medium shallots, finely chopped 1 1/2 pounds Swiss chard, leaves cut into 1/2-inch strips and stems cut into 1/2-inch pieces 2 tablespoons finely grated lemon zest (about 2 lemons) 1/2 cup dry white wine 1/2 teaspoon red pepper flakes 1/3 cup fresh ricotta cheese 1/3 cup (about 1 1/2 ounces) pine nuts, toasted Freshly grated Parmesan cheese, for sprinkling
Directions
Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta; cook 3 minutes less than package indicates. Drain.
Heat butter and oil in a large Dutch oven over medium heat about 1 minute. Add garlic and shallots; cook, stirring, until fragrant, about 2 minutes. Stir in chard, lemon zest, wine, 1 teaspoon salt, and the red pepper flakes; season with pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.
Stir in pasta, ricotta, and pine nuts. Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with Parmesan.
Reviews (10)
Add Rating & Review 100 Ratings 5 star values: 16 4 star values: 29 3 star values: 35 2 star values: 17 1 star values: 3
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Reviews (10)
Add Rating & Review 100 Ratings 5 star values: 16 4 star values: 29 3 star values: 35 2 star values: 17 1 star values: 3
Add Rating & Review
100 Ratings 5 star values: 16 4 star values: 29 3 star values: 35 2 star values: 17 1 star values: 3
100 Ratings 5 star values: 16 4 star values: 29 3 star values: 35 2 star values: 17 1 star values: 3
100 Ratings 5 star values: 16 4 star values: 29 3 star values: 35 2 star values: 17 1 star values: 3
5 star values: 16 4 star values: 29 3 star values: 35 2 star values: 17 1 star values: 3
Martha Stewart Member Rating: 5 stars 06/25/2019 I love this recipe. Tonight I added a zucchini as my bunch of chard didn't feel sufficient and I used an onion instead of shallots as that was all I had. I do add the chard stems a few minutes before the leaves to give them some extra time to soften. The result is a lovely balance of flavors. Martha Stewart Member Rating: 4 stars 07/12/2014 This was good. I cooked the pasta until al dente straight from the start. Perfect amount of spice for us, like a medium salsa. I would recommend cooking the swiss chard stalks longer than the leaves. I put them in about 3 minutes earlier and I think I could've added another 5 minutes before putting the leaves in....but maybe my Amish grown swiss chard was just tougher than normal. Martha Stewart Member Rating: 4 stars 12/30/2013 This was excellent! This was the first time I cooked with Swiss Chard and I was not disappointed! Totally agree with the previous review about the sophisticated flavors. I used 1/2 pound of pasta instead of one, but kept all of the other quantities the same. I also used some bits of Gruyere cheese cause I didn't have Ricotta and I'll keep that change. This is a new favorite! Martha Stewart Member Rating: 4 stars 11/24/2013 My husband and I really liked this. I'm eating gluten free, therefore he is too at dinnertime. I used brown rice pasta and added some chicken and we definitely said I should make it again. Shrimp would be very good added with some lemon juice as well. I did substitute the ricotta with parmesan since we don't like ricotta and was great Martha Stewart Member Rating: Unrated 10/22/2012 We really enjoyed this tonight. Very sophisticated flavours. I cut the salt in half and substituted feta cheese for the ricotta and it was delicious. Next time I would omit the salt entirely (we aren't big salt "adders"). Martha Stewart Member Rating: Unrated 06/23/2012 made this tonight. it was really good! will make again... I used a whole pint of cheese (not sure if i used too much swiss chard but i used the whole big bunch) and left out the lemon zest. very filling and pretty! Martha Stewart Member Rating: Unrated 08/08/2010 We make this a few times a month. It is one of our all time favorite dishes (great for leftovers as well!). We also have served this when having a casual dinner with friends. Martha Stewart Member Rating: Unrated 04/01/2009 Mmmm, mmm, mmm. This was so good. No need to undercook the pasta though. One of my favorite pasta dishes! Martha Stewart Member Rating: Unrated 01/24/2008 This sounds really delicious and simple! Martha Stewart Member Rating: Unrated 11/06/2007 What a wonderful recipe! It was so easy to make, and my whole family loved this, including my toddlers.Martha Stewart Member
Rating: 5 stars 06/25/2019
I love this recipe. Tonight I added a zucchini as my bunch of chard didn’t feel sufficient and I used an onion instead of shallots as that was all I had. I do add the chard stems a few minutes before the leaves to give them some extra time to soften. The result is a lovely balance of flavors.
Rating: 5 stars
Rating: 4 stars 07/12/2014
This was good. I cooked the pasta until al dente straight from the start. Perfect amount of spice for us, like a medium salsa. I would recommend cooking the swiss chard stalks longer than the leaves. I put them in about 3 minutes earlier and I think I could’ve added another 5 minutes before putting the leaves in….but maybe my Amish grown swiss chard was just tougher than normal.
Rating: 4 stars
Rating: 4 stars 12/30/2013
This was excellent! This was the first time I cooked with Swiss Chard and I was not disappointed! Totally agree with the previous review about the sophisticated flavors. I used 1/2 pound of pasta instead of one, but kept all of the other quantities the same. I also used some bits of Gruyere cheese cause I didn’t have Ricotta and I’ll keep that change. This is a new favorite!
Rating: 4 stars 11/24/2013
My husband and I really liked this. I’m eating gluten free, therefore he is too at dinnertime. I used brown rice pasta and added some chicken and we definitely said I should make it again. Shrimp would be very good added with some lemon juice as well. I did substitute the ricotta with parmesan since we don’t like ricotta and was great
Rating: Unrated 10/22/2012
We really enjoyed this tonight. Very sophisticated flavours. I cut the salt in half and substituted feta cheese for the ricotta and it was delicious. Next time I would omit the salt entirely (we aren’t big salt “adders”).
Rating: Unrated
Rating: Unrated 06/23/2012
made this tonight. it was really good! will make again… I used a whole pint of cheese (not sure if i used too much swiss chard but i used the whole big bunch) and left out the lemon zest. very filling and pretty!
Rating: Unrated 08/08/2010
We make this a few times a month. It is one of our all time favorite dishes (great for leftovers as well!). We also have served this when having a casual dinner with friends.
Rating: Unrated 04/01/2009
Mmmm, mmm, mmm. This was so good. No need to undercook the pasta though. One of my favorite pasta dishes!
Rating: Unrated 01/24/2008
This sounds really delicious and simple!
Rating: Unrated 11/06/2007
What a wonderful recipe! It was so easy to make, and my whole family loved this, including my toddlers.
All Reviews for Rigatoni with Swiss Chard
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rigatoni with Swiss Chard
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
