Orecchiette with Ricotta and Chard Pan Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 339.1
  • Total Fat: 8.4 g
  • Cholesterol: 9.7 mg
  • Sodium: 652.6 mg
  • Total Carbs: 54.2 g
  • Dietary Fiber: 10.8 g
  • Protein: 15.4 g

View full nutritional breakdown of Orecchiette with Ricotta and Chard Pan Sauce calories by ingredient
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Adapted from better homes and gardens, sept 2012 Adapted from better homes and gardens, sept 2012
Number of Servings: 4


    1 large bunch organic green or rainbow Swiss chard, washed thoroughly
    8 oz dried whole wheat Orecchiette pasta (I used the Delallo brand)
    4 teaspoons extra-virgin olive oil
    1 Tablespoon whipped butter*
    Crushed red pepper (optional)
    1 ounce pecorino cheese*, freshly grated
    Freshly ground black pepper
    1/4 cup fat free ricotta cheese
    Sea salt and cracked black pepper


1. Bring a large pot of generously salted water to boiling. Separate chard stems from leaves; cut both in bite-sized pieces. Add orecchiette to boiling water. Set timer for 10 minutes.

2. Meanwhile, in a large skillet heat the olive oil over medium-high heat. Add chard stems; cook 3 to 5 minutes, until crisp-tender.

3. After 10 minutes, add chard leaves to cooked pasta; cook for 2 minutes. Drain, reserving about 1/4 cup of cooking liquid. Return pasta and chard to pot. Place over lowest heat setting. Add chard stems and any residual oil to pasta, along with whipped butter, crushed red pepper, and reserved cooking liquid. Grate in pecorino cheese; toss. Season with pepper and nutmeg. Divide among bowls. Top each serving with 1 tablespoon ricotta. Add additional sea salt and pepper to taste.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user KLWOZNIAK.

TAGS:  Vegetarian Meals |

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