Pasta with Swiss Chard

Pasta with Swiss Chard

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Rated: 1
  • Makes: 2 servings
  • Start to Finish 25 mins
  • Carb Grams Per Serving: 53


  • 4 ounces dried bow-tie or mostaccioli pasta
  • 6 ounces Swiss chard or spinach
  • 2 cloves garlic
  • 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
  • Dash ground nutmeg
  • 1 medium tomato, seeded and chopped
  • 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. Meanwhile, cut out and discard center ribs from Swiss chard or remove stems from spinach. Coarsely chop greens; set aside. 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. Stir in ricotta cheese, milk, basil, salt, pepper, and nutmeg. Cook and stir for 3 to 5 minutes more or until heated through.
  3. Add the ricotta mixture and tomato to cooked pasta; toss gently to combine. Sprinkle each serving with Parmesan cheese. Makes 2 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 2
PER SERVING: 350 cal., 8 g total fat (3 g sat. fat), 17 mg chol., 454 mg sodium, 53 g carb. (4 g fiber, 7 g sugars), 16 g pro.

Diabetic Exchanges

Starch (d.e): 3; Fat (d.e): 1; Vegetables (d.e): 1.5