Pasta With Swiss Chard

• 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

1. Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan; cover and keep warm.
2. Cut out and discard center ribs from Swiss chard or remove stems from spinach.
3. Coarsely chop greens; set aside.
4. 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.
5. Stir in ricotta cheese, milk, basil, salt, pepper, and nutmeg. Cook and stir for 3 to 5 minutes more or until heated through.
6. Add the ricotta mixture and tomato to cooked pasta; toss gently to combine. Sprinkle each serving with Parmesan cheese.

pasta, swiss chard, garlic, olive oil, light ricotta cheese, milk, fresh basil, salt, black pepper, ground nutmeg, tomatoes, parmesan cheese

Taken from www.food.com/recipe/pasta-with-swiss-chard-153595 (may not work)