We’re back, with another installment of Alex Runs, Joh Cooks. This time around, we’re doing a straight up pasta dish. As always, the rule is that I will donate money for every single comment I get from you guys, up to 2 comments per e-mail address per post. So type away, tell me what you think, say the word “Duck” or “pants” or “filbert”. It all counts. Together we can fight cancer!!! Also – if you want to just throw some money at Alex on your own, DO IT!!!!!
This recipe, I know Alex will enjoy. I hope you all do too. I borrowed it from Rachael Ray, and tweaked it a bit.
It bears strong resemblances to my Lemon-Ricotta Orzo, which Alex enjoyed when she was here back in July, and which I think everybody loves, because how can you not love lemony ricotta cheese, and pasta???
Even better, this version uses whole wheat penne rigate, which is high in fiber and heart-healthy whole grains, and Swiss Chard, which is a member of the leafy green family and can help you get some more fiber, as well as cancer-fighting antioxidants into your life. You can’t beat that bargain.
Whole Wheat Penne with Swiss Chard and Lemony Ricotta.
1 pound Whole Wheat short-cut pasta (penne, penne rigate, rigatoni, cellantani, cavatappi, campanelle, orechiette, the possibilities are endless)
3 cloves garlic – chopped
1 small yellow onion – chopped
1/2 teaspoon crushed red pepper flake (or to taste).
1 bunch Swiss Chard, cleaned and coarsely chopped (cut off and toss out any super thick stems, but otherwise just run them under some water and chop them up)
1 cup vegetable broth
1 cup ricotta cheese (whole milk or otherwise, if you must, but I’d recommend the whole diary fats. yum!)
Grated Parm, Olive Oil, Salt, Pepper
1. Bring a large pot of salted water to a boil, and cook the pasta al dente (or a little past if you’re like me. no biggie).
2. Preheat 2 tablespoons of olive oil in a big skillet over medium heat. Add the garlic, onions, salt, pepper and red pepper flake, and cook for approximately 5 minutes, or until the onions are mushy and turning a little brown on the edges.
3. Add the swiss chard, toss, and let the heat make the chard wilt. Once it does, crank the heat to high, and add the veggie stock and a ladle of the pasta cooking water.
4. Bring the liquid in the skillet to a boil, reduce the heat, and simmer for 6-7 minutes. While that’s happening, combine the ricotta with the zest of the lemon, and some salt and pepper. Put 1/4 cup ish in each serving plate, or y’know, however much looks good to you.
5. Drain the pasta. Squeeze the lemon juice over the Swiss Chard, and throw all the pasta in. Toss everything around to get it nice and coated, and get the flavors mingling. Turn off the heat and add about a cup of the parm, and toss again.
6. To serve, plop the pasta/chard mixture on top of the lemony ricotta cheese, and sprinkle with more parm if you’re like me and can’t get enough. Stir, breathe in, and get that hint of lemony goodness and the joy of some dark leafy greens.
This is probably the best pasta dish for you if you’re trying to be good about not eating too much, because if you fail to moderate, you’re eating something PACKED with nutrients, healthy stuff, and yum. Who doesn’t love that?? Plus, the carbs will fuel your next run, and the protein in the greens will help bolster your energy for a longer burn.