Recipe information
Yield
4 Servings
Ingredients
½
pound orecchiette
2
oz. bacon, chopped
2
cups fresh corn kernels
8
cups Swiss chard leaves, chopped
Kosher salt and freshly ground black pepper
4
oz. ricotta
Torn fresh basil leaves (for serving)
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Preparation
Step 1
Cook orecchiette; drain, reserving ¾ cup pasta cooking liquid. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 5–8 minutes.
Step 2
Add corn and cook, tossing occasionally, until tender, about 5 minutes. Add Swiss chard leaves; season with salt and pepper. Cook, tossing often, until wilted, about 5 minutes.
Step 3
Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Serve dolloped with ricotta and topped with basil.
Nutrition Per Serving
Calories (kcal) 400 Fat (g) 12 Saturated Fat (g) 5 Cholesterol (mg) 25 Carbohydrates (g) 61 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 16 Sodium (mg) 430