1 bunch (3/4 pound) swiss chard, leaves removed from stems and coarsely chopped
2 tablespoons olive oil
2 garlic cloves, minced
6 ounces penne pasta, cooked al dente
1/2 cup sun-dried tomatoes, drained and coarsely chopped
2 tablespoon shredded Parmesan cheese
1/4 teaspoon dried oregano
Pinch of red pepper flakes
1/2 cup part-skim ricotta cheese
Salt and pepper to taste
Make it your own- Optional add-ins
1/4 cup toasted pine nuts (optional)
1/4 cup whole roasted garlic cloves (optional)
1/4 cup cooked pancetta (optional)
Add water to the bottom of a deep saute pan. Place swiss chard on top with a pinch of salt. Cook over medium heat until just wilted. Drain thoroughly and set aside.
Heat olive oil in deep saute pan over medium heat. Add in garlic and cook for about 1 minute. Add in pasta and toss evenly to coat. Stir in swiss chard, sun-dried tomatoes, Parmesan cheese, oregano, red pepper flakes, salt, pepper, and any optional add-ins. Dollop with ricotta cheese. Turn heat to low and cover until cheese is melted.