Fennel, Lemon &
R i cot ta Pa sta
SERVES 4
2 bulbs fennel, thinly sliced
1 leek, trimmed and sliced
1∕4 cup olive oil, plus more
for drizzling
6 Swiss chard leaves, stalks
removed and leaves
chopped (discard stalks)
12 oz. campanelle or other
shaped pasta
1 lemon , zested and cut
into wedges
Kosher salt and pepper
12 oz. fresh ricotta
2 tbsp. sliced fresh basil
■Bring a large pot of water to a
boil for the pasta.
■In a large skillet, cook the
fennel and leek in 1 ∕ 4 cup olive
oil over medium-high until
tender, about 5 minutes. Add
the chard; stir until wilted,
about 5 minutes.SWISS
CHARD
This hearty
winter green
has crunchy
stalks that
range from
white to red
and an earthy,
beet-like flavor
that adds
dimension to
pasta dishes.■Salt the boiling water and
add the pasta. Cook until
1 minute shy of the package
directions. Reserve about half
of a mug of the pasta cooking
water; drain the pasta.
Stir the pasta, the reserved
cooking water, and lemon zest
into chard mixture; season
with salt and pepper.
■Divide the pasta among
bowls. Top with ricotta and
basil; season. Drizzle with olive
oil. Serve with lemon wedges.