Pasta with Swiss Chard Bacon and Lemony Ricotta
Elevate your weeknight pasta game with this vibrant dish of Pasta with Swiss Chard, Bacon, and Lemony Ricotta. Tender pasta is coated in a savory blend of crispy bacon, garlicky Swiss chard, and a hint of spice, then topped with dollops of creamy ricotta infused with fresh lemon zest and juice. The quick 40-minute recipe combines the richness of Parmesan cheese and bacon with the brightness of citrus, making each bite irresistibly balanced. Ideal for a cozy dinner or an impressive meal to share, this dish is a perfect fusion of comfort and elegance. Serve it with an extra sprinkle of Parmesan and a dash of freshly ground black pepper for a truly delightful finish.
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Recipe Information
Ingredients
- 12 oz Pasta (e.g., penne or rigatoni)
- 6 slices Bacon, chopped
- 1 bunch Swiss chard, stems removed and leaves roughly chopped
- 3 cloves Garlic, minced
- 1 Lemon, zested and juiced
- 1 cup Ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 0.25 tsp Red pepper flakes (optional)
- 0.5 cup Pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels. Leave about 1 tablespoon of bacon grease in the skillet; if there’s excess grease, remove it.
Add the olive oil to the skillet with the bacon grease and warm over medium heat. Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Toss in the chopped Swiss chard and cook, stirring occasionally, until wilted, about 3-4 minutes. Season with a pinch of salt, black pepper, and red pepper flakes if using.
In a small bowl, mix the ricotta, lemon zest, lemon juice, Parmesan cheese, and a pinch of salt until smooth. Adjust seasoning to taste.
Add the cooked pasta to the skillet with the Swiss chard. Pour in the reserved pasta cooking water a little at a time, stirring well, until the ingredients are evenly coated and a light sauce forms.
Crumble the cooked bacon into the skillet, stirring gently to combine.
Serve the pasta warm, topped with dollops of the lemony ricotta mixture. Garnish with additional grated Parmesan and freshly ground black pepper if desired.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 2.1 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 239 mg | 18% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
