Contributed by adapted from www.farmfreshtoyou.com

Ingredients

1 bunch Chard, rinsed and drained
10 ounces dried Pasta (bow ties)
2 Tbs Olive oil
1 medium Onion, finely chopped
1-1/2 cups part-skim Ricotta cheese
4 cloves Garlic, minced

Instructions

Trim off and discard ends of chard stems. Cut off remainder of stems at base of each leaf. Thinly slice stems and leaves crosswise, keep in separate piles and set aside. Cook pasta. In skillet, heat oil over medium-high heat. Add onion and chard stems; cook until onion is soft, but not browned. Add garlic and chard leaves; cook until leaves are bright green. Add 3/4 cup water and bring to boil. Remove from heat and mix in ricotta cheese; season to taste. Drain pasta. Add ricotta mixture; mix lightly but thoroughly. Serves 4.

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