Ingredients:
4 ounces dried bow tie pasta or 4 ounces mostaccioli pasta
6 ounces swiss chard or 6 ounces spinach
2 garlic cloves
1 1/2 teaspoons olive oil
1/3 cup light ricotta cheese
2 tablespoons milk
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1/8 teaspoon salt
1/8 teaspoon black pepper
1 dash ground nutmeg
1 medium tomatoes, seeded and chopped ( es)
2 tablespoons finely shredded parmesan cheese
Directions:
Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan; cover and keep warm.
Cut out and discard center ribs from Swiss chard or remove stems from spinach.
Coarsely chop greens; set aside.
In a large nonstick skillet cook garlic in hot oil over medium heat for 15 seconds. Add greens. Cook over medium-low heat about 3 minutes or until greens are wilted, stirring frequently.
Stir in ricotta cheese, milk, basil, salt, pepper, and nutmeg. Cook and stir for 3 to 5 minutes more or until heated through.
Add the ricotta mixture and tomato to cooked pasta; toss gently to combine. Sprinkle each serving with Parmesan cheese.
Servings: 2
Time preparation: 15 min.
Time total: 30 min.