Penne with Swiss Chard and Ricotta

• 1/2 cups Water
• 1 bunch (a Bunch Is About 3/4 Pound) Swiss Chard, Leaves Removed From Stems And Coarsely Chopped
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 6 ounces, weight Penne Pasta, Cooked According To Package Instruction For Al Dente
• 1/2 cups Sun Dried Tomatoes, Drained And Coarsely Chopped
• 2 Tablespoons Shredded Parmesan Cheese
• 1/4 teaspoons Dried Oregano
• 1 pinch Red Pepper Flakes
• Salt And Pepper, to taste
• 1/4 cups Toasted Pine Nuts (optional)
• 1/4 cups Whole Roasted Garlic Cloves (optional)
• 1/4 cups Cooked Diced Pancetta (optional)
• 1/2 cups Part-skim Ricotta Cheese

1. Add water to the bottom of a deep saute pan.
2. Place chopped Swiss chard on top with a pinch of salt.
3. Cook over medium heat until Swiss chard is just wilted.
4. Drain thoroughly and set aside.
5. Heat olive oil in deep saute pan over medium heat.
6. Add in garlic and cook for about 1 minute.
7. Add in the cooked and drained pasta and toss evenly to coat.
8. Stir in Swiss chard, sun-dried tomatoes, Parmesan cheese, oregano, red pepper flakes, salt, pepper, and any optional add-ins (I used pine nuts, whole roasted garlic cloves and some cooked pancetta).
9. Dollop with ricotta cheese.
10. Turn heat to low, cover the pan and cook until cheese is melted.

water, is, olive oil, garlic, pasta, tomatoes, parmesan cheese, oregano, red pepper, salt, garlic, ricotta cheese

Taken from tastykitchen.com/recipes/main-courses/penne-with-swiss-chard-and-ricotta/ (may not work)