Method:Boiling

1. Formula

1. Coarse salt and freshly ground pepper
2. 1 pound rigatoni, or other tubular pasta
3. 2 tablespoons unsalted butter
4. 3 tablespoons extra-virgin olive oil
5. 2 cloves garlic, thinly sliced
6. 2 medium shallots, finely chopped
7. 1 1/2 pounds Swiss chard, leaves cut into 1/2-inch strips and stems cut into 1/2-inch pieces
8. 2 tablespoons finely grated lemon zest
9. 1/2 cup dry white wine
10. 1/2 teaspoon red pepper flakes
11. 1/3 cup fresh ricotta cheese
12. 1/3 cup pine nuts, toasted
13. Freshly grated Parmesan cheese, for sprinkling

2. Nutrition Information

• Calories: 723 kcal
• Carbohydrates: 97 g
• Dietary Fiber: 7 g
• Fat: 26 g
• Protein: 24 g
• Sugars: 7 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta; cook 3 minutes less than package indicates. Drain.
2. Heat butter and oil in a large Dutch oven over medium heat about 1 minute. Add garlic and shallots; cook, stirring, until fragrant, about 2 minutes. Stir in chard, lemon zest, wine, 1 teaspoon salt, and the red pepper flakes; season with pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.
3. Stir in pasta, ricotta, and pine nuts. Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with Parmesan.

4. Remark