Pesto Gnocchi & Hot Italian Sausage

Serves 4

20 oz Italian sausage
1.5 lbs gnocchi
8 oz sliced or quartered mushrooms
8 oz fresh mozzarella cheese
10 oz baby spinach
1/4 c creme fraiche
6 Tbsp basil pesto

Preheat the oven to 450 degrees. Combine spinach, gnocchi, pesto, and mushrooms into a 9x13 baking dish. Add 1/4 cup of water to the tray. Season with salt and pepper, stir to thoroughly combine. 

Add the sausage in an even layer. Tightly cover the tray with foil and bake 30 minutes. 

Add the creme fraiche and stir to combine. Add half the mozzarella, torn into bite size pieces, in an even layer. 

Return to the oven and bake, uncovered, for 5-7 minutes, until the cheese is melted and sausage is thoroughly cooked. Let stand for at least 3 minutes before serving. 

Light Alfredo Sauce

For 8 ounces of pasta:

2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 3/4 cup milk (I used 2%)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded parmesan cheese


Instructions

Meanwhile, in a medium saucepan, over medium heat, melt the butter.

Add the garlic and cook, stirring for about 30 seconds, until fragrant.

Whisk in the flour, and cook, stirring constantly, until it is lightly browned, about 1 minute.

Slowly whisk in the milk, stirring until it is incorporated and smooth.

Add the thyme, oregano, salt, pepper, and parmesan and whisk continuously for 3-4 minutes until the sauce has thickened slightly.

Reduce the heat to a low simmer until the pasta is ready.

Chicken Florentine Lasagna Roll-Ups

12 uncooked lasagna noodles

5 oz spinach

1/2 jar sundried tomato pesto

3 cups shredded rotisserie chicken

2 cups shredded mozzarella (divided, 1 cup each)

1 cup parmesan cheese (divided, 3/4 cup and 1/4 cup)

2 T butter

2 cloves minced fresh garlic

2 T flour

1 3/4 cup 2% milk

1/2 T Italian seasoning

1. Boil the 12 lasagna noodles according to package directions. Lay them out on two cookie sheets lined with parchment or Silpat. 

2. While the noodles cook, chop the spinach and chicken into small pieces and place in a mixing bowl with 1 cup of mozzarella and the 1/2 jar of pesto. Stir to combine and set aside. 

3. Preheat the oven to 375.

4. In the empty pot used for noodles, melt the butter, then saute the garlic for 30 seconds. Add the flour and combine, and let it cook for about 1 minute. Begin adding in the milk a very small amount at a time, whisking to smooth out the sauce. Season with Italian seasoning. Once the milk is all added in and has had time to get warm, stir in 1/4 cup of shredded parmesan and whisk until smooth again. Set the sauce aside. 

5. Grease a 9x13 glass dish and lay out one noodle, either on the cookie sheet or directly in the glass dish. Add a few spoonfuls of the chicken mixture (it may help to divide the mixture into half or fourths before you begin, so you can distribute it evenly) and begin rolling it up. Place them in four rows of three roll-ups, and top with the alfredo sauce. 

6. Top the entire dish with the other cup of mozzarella, and 3/4 cups of the parmesan. Place a piece of parchment and a sheet of foil over the top and cover tightly.

7. Bake at 375 for 20 minutes, or until cheese on top is just starting to melt. Remove the foil, bake another 10 minutes or so, until all cheese is melty on top. If you like, broil for 1-2 minutes to begin to brown the cheesy topping. 

Tomato Cream Sauce

From Half Baked Harvest (Brown Butter Lobster Ravioli with Tomato Cream Sauce)

2 Tbsp olive oil
2 Tbsp salted butter
1/2 yellow onion
4 cloves garlic, minced or grated
24 ounces crushed San Marzano tomatoes
salt and pepper
1 cup whole milk
1/4 cup freshly grated parmesan cheese, plus more for serving
1/4 cup fresh parsley, roughly chopped

Heat the butter and oil over medium heat. Add onions and cook for 5 minutes, until fragrant. Add the garlic and cook another minute. Stir in the tomatoes and season with salt and pepper. Stir and cook over low heat for 15-20 minutes, stirring occasionally until thickened slightly. Stir in the milk, parmesan, parsley, and basil, and cook for another 10 minutes, until warmed through. 

Light Gnocchi & Shrimp Alfredo

Mushrooms:
1-2 Tbsp olive oil
16 oz sliced mushrooms
Italian seasoning
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Gnocchi & Peas:
2 10 oz bags cauliflower gnocchi
2 Tbsp butter
10 oz frozen peas
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Shrimp:
1 lb raw shrimp, peeled
1 Tbsp olive oil
Italian seasoning
1 Tbsp. minced garlic

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Sauce:
1 tablespoon extra virgin olive oil
2 tablespoons cornstarch
1 cup broth vegetable or chicken
1/2 cup skim milk
1/2 cup non fat plain greek yogurt room temperature
1/4 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup freshly grated parmesan

Place shrimp in a bowl with seasoning and garlic. Set aside.

In a large skillet, heat the 1-2 Tbsp oil and add the mushrooms. Saute until the moisture cooks off and mushrooms begin to brown. Sprinkle with Italian seasoning toward the end of cooking time. Place in a bowl and cover. 

Bring a saucepan of water to a boil. Add gnocchi and stir minimally so they don't fall apart. To the large skillet that was used for mushrooms, add 2 Tbsp butter and melt it. Just as the gnocchi have just begun to float, remove them with a slotted spoon and transfer to the butter in the skillet.  Stir minimally, gently turning them after a couple of minutes so they can brown without falling apart. Once they're all brown, place on a plate. Meanwhile, use the hot water in the saucepan to cook the peas for about 2 minutes, then drain well and add to mushroom bowl.

In the empty skillet, heat 1 Tbsp oil and add shrimp. Cook 1-2 minutes each side until fully cooked. Pour peas, mushrooms, and gnocchi all back into the skillet and toss with the shrimp.

While shrimp cook, begin the sauce in the saucepan. 
Heat olive oil in a large sauce pan over medium heat.
Sprinkle with cornstarch and cook for one minute, stirring constantly.
While whisking, slowly add in broth and milk.
Continue whisking to combine until smooth.
Raise heat to medium high and bring the mixture to a simmer.
Once simmering, simmer for about 2 minutes, until it starts to thickened, again, whisking constantly.
Remove from heat and little by little, whisk in greek yogurt.
Once combined, place back on the heat (medium) and stir in Parmesan cheese, salt, pepper, and garlic powder.
Bring to a simmer and simmer for an additional 2 minutes, whisking constantly.

Granny's Chicken Tetrazzini

1 chicken, cooked and deboned
8 oz cooked spaghetti
1 can cream of celery
1 can cream of mushroom
1 small jar pimientos
1 large jar cheez whiz (start with slightly less)
1/2 bell pepper, sauteed
1 onion, sauteed
1 cup milk

Combine all ingredients together and bake in casserole dish for 30-45 minutes.

Pesto Tortellini Bake

 1 lb cheese tortellini

1 jar alfredo

1 jar marinara

2-3 c shredded rotisserie chicken

1/2 c pesto

1 c shredded mozzarella

1/4 c shredded parmesan

Combine all ingredients (except part of mozzarella and all the parmesan) in 9x13 dish. Top with cheeses and freeze if desired. 

Bake now: 375 for 30 minutes covered with foil, then 10 minutes uncovered

Bake from frozen: 375 for 50 minutes covered with foil, then 10 minutes uncovered

Chicken Tuscan Pasta Bake

 

INGREDIENTS

•  1 package (13.25 oz) whole wheat penne pasta
•  1.25 pounds boneless skinless chicken breasts, cut into bite-sized pieces
•  1 small onion, diced (1/2 cup diced)
•  1 clove garlic, minced
•  5 ounces fresh baby kale
•  1 jar (7 oz) julienne cut sun dried tomatoes packed in oil, drained (oil reserved!) and patted dry
•  3 ounces reduced-fat cream cheese
•  1 cup milk (2% or whole)
•  1/2 cup grated Parmesan cheese
•  1 cup shredded mozzarella cheese

1. If baking immediately, preheat oven to 350°F. Otherwise, begin on step 2.
2. Spray a 9X13 or larger baking dish with nonstick cooking spray. Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Drain when finished cooking.
3. Meanwhile, in a large deep skillet, heat 1 tablespoon of reserved sun dried tomato oil (or olive oil) and add chicken and onions. Saute until chicken is cooked through and onions are translucent, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
4. Add kale and sundried tomatoes and cook until kale is wilted, stirring frequently. Add cream cheese, milk, and Parmesan cheese. Stir to combine and cook until cream cheese is melted and incorporated. Add pasta and stir to coat pasta with all other ingredients. Pour into prepared baking dish and top with mozzarella cheese.
5. If baking immediately, place in preheated oven and cook for 30 minutes or until cheese is melted. If you like a softer noodle, cover with foil during baking.
6. If freezing, cover tightly with plastic wrap and foil and place in freezer for up to 3 months. When ready to bake, remove plastic and cover with foil. Place in cold oven and turn oven to 350°F. Bake for 45 minutes covered and then uncover and continue baking for 30 minutes longer or until heated through.

Tuscan Mac & Cheese

Ingredients

• 
  
•  8 ounces whole-wheat penne pasta 

 1 7-ounce jar sun-dried tomatoes in oil   *Can use SDT pesto instead of this & the seasonings*

•  1 tablespoon extra virgin olive oil — divided

•  1 1/4 pounds boneless skinless chicken breasts or thighs — cut into bite-sized pieces   *Can use rotisserie or leftover cooked chicken*

•  1/2 teaspoon coarsely ground black pepper — divided

•  1 tablespoon unsalted butter

•  2 tablespoons all-purpose flour

•  1 cup 2% milk

•  1 ½ teaspoons Italian seasoning

•  1/4 teaspoon garlic powder

•  1 cup shredded part skim mozzarella cheese — about 4 ounces

•  1/2 cup shredded sharp cheddar cheese — about 4 ounces

•  4 cups loosely packed baby spinach — about 4 handfuls

•  Chopped fresh basil or parsley — optional for serving
• 
  
• Instructions

1. Bring a large pot of salted water to boil. Cook the pasta in the water until pasta is al dente, according to package directions. Gather the rest of your ingredients (even the spices) and make sure they are measured and on hand. Once the pasta has finished cooking, reserve about 1 cup of the pasta water. Drain the pasta and set aside.
2. Meanwhile, reserve 2 tablespoons of oil from the jar of sun-dried tomatoes, then drain away the remaining oil. Pat the tomatoes dry, then roughly chop and set aside.
3. Heat a large skillet over medium-high heat. Add the olive oil. Once it is hot, add the chicken pieces. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Saute until the chicken is golden on the outside and fully cooked through on the inside, about 5 minutes. Remove to a plate and set aside.
4. To the skillet, add the reserved sun-dried tomato oil and the butter. Once the butter melts, add the sun-dried tomatoes and remaining ½ teaspoon salt. Sprinkle the flour over the top, then cook and stir for 1 minute, until the white bits of flour disappear. The pan will seem dry.
5. Slowly pour in the milk, stirring as you go. Bring to a simmer. Stir in the Italian seasoning, garlic powder, and remaining ¼ teaspoon black pepper. Let simmer until very slightly thickened, about 2 minutes.
6. Stir in the cheese until smooth. Turn off the heat and stir in the drained pasta and reserved chicken. Add the spinach a few handfuls at a time, until the spinach wilts and is fully incorporated. If the sauce is too thick at any point, splash in a little bit of the reserved pasta water as needed. It should be rich, creamy, and nicely coat the noodles. Enjoy hot, with a sprinkle of fresh basil or parsley as desired.

Three Cheese Lasagna

1 c part skim ricotta cheese
1/4 c fresh parsley, divided
1 T chopped fresh oregano
1 tsp chopped fresh thyme
1/2 tsp kosher salt
1/2 tsp black pepper
6 oz shredded mozzarella, divided (about 1 1/2 c)
1 oz fresh parmesan cheese, grated and divided (about 1/4 c)
1 egg, lightly beaten
1/4 c torn fresh basil
1/8 tsp ground red pepper
4 garlic cloves, minced
1 24-oz jar of marinara
9 cooked lasagna noodles

Step 1

Preheat oven to 375°.

Step 2

Combine ricotta, 2 tablespoons parsley, oregano, thyme, salt, black pepper, 1 cup mozzarella, 1 tablespoon Parmesan cheese, and egg in a small bowl. Combine basil, red pepper, garlic, and pasta sauce in a medium bowl.

Step 3

Cut the noodles into 9 (7 x 2-inch) pieces; discard remaining pieces. Spread 1/2 cup pasta sauce mixture in bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with about 2/3 cup ricotta mixture and 3/4 cup pasta sauce mixture. Repeat layers twice, ending with 1/2 cup pasta sauce mixture. Top evenly with the remaining 1/2 cup mozzarella and remaining 3 tablespoons Parmesan cheese. Bake at 375° for 40 minutes.

Step 4

Preheat broiler to high. (Keep lasagna in oven.)

Step 5

Broil lasagna for 2 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes. Sprinkle with remaining 2 tablespoons parsley.

Pasta and Garlic Lemon Tuna Sauce with Capers and Parsley

3 Tbsp olive oil
3 Tbsp rinsed capers
6 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 c dry white wine
12 oz white tuna, canned; drained and flaked
salt and pepper
1 pound penne or fusili
1/4 c chopped parsley
1 tsp grated lemon zest
3 Tbsp unsalted butter, cut into small pieces

Heat oil, capers, half of garlic, and pepper flakes in 12-inch skillet over medium heat, stirring often until garlic is golden, but not brown (about 3 minutes). Stir in wine, bring to simmer, and cook until alcohol aroma has cooked off (about 1 minute). Stir in tuna and 2 tsp salt, and cook, stirring often, until tuna is heated through (about 1 minute).

Bring 4 qts of water to boil. Add pasta and 1 Tbsp salt and cook, stirring often until al dente. Reserve 1/4 cup cooking water, then return drained pasta to pot. Add sauce, parsley, lemon zest, and butter, and toss to combine. Add reserved cooking water as needed to adjust consistency.

Lemon-Parmesan Gnocchi with Mushrooms

Ingredients
16 ounces dried gnocchi
8 ounces sliced cremini mushrooms 1 bunch asparagus, cut into 3-inch pieces 1 lemon, juiced 2 tablespoons olive oil 1/4 cup GO VEGGIE! Parmesan, plus more for serving 1/2 teaspoon granulated garlic 1 lemon, thinly sliced 5-6 fresh basil leaves. thinly sliced (optional)


StepsHeat your oven to 450ºF.


In a large mixing bowl, combine the gnocchi, mushrooms, asparagus, lemon juice, olive oil, parmesan, and garlic. Season with salt and pepper. Stir well to combine.

Pour the gnocchi mixture onto a baking sheet and spread into a single layer. Scatter the lemon slices over top. Bake for 30 minutes, or until the gnocchi is plump and tender and the asparagus is slightly charred.

Remove the gnocchi from the oven and discard the lemon slices. If desired, Stir in the fresh basil. Serve with extra parmesan.

Whole Grain Pasta and Beef Ragu with Brussels Sprouts

20 oz ground beef
12 oz whole grain pipe rigate pasta
2 Tbsp capers
1 Tbsp calabrian chile paste
8 oz brussels sprouts
4 cloves garlic
1/4 c tomato paste
2 Tbsp crema bel paese cheese


Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the brussels sprouts. Cut off and discard the root end of the brussels sprouts; quarter lengthwise. Peel and roughly chop garlic.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the quartered brussels sprouts in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Using a spoon, move the brussels sprouts to one side of the pan.

Add the beef to the other side of the pan; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, capers, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until combined and the beef is cooked through. Turn off the heat. Stir in the bel paese cheese until combined.

While the beef cooks, add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.

Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked beef and brussels sprouts. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Enjoy!

Crispy Gnocchi with Mushrooms and Arugula

• 1 tbsp. olive oil, plus more for drizzling
  12 oz. sliced mixed mushrooms
  2 shallots, sliced
  2 tsp. each chopped fresh rosemary and fresh sage
  3 tbsp. butter
  16 oz. refrigerated gnocchi, cooked and drained
  1 1/2 cups baby arugula
  Shredded Parmesan 
• In large skillet, heat 1 tbsp. oil over medium-high. Add mushrooms, shallots, and herbs. Cook, stirring occasionally, until browned, 10 to 12 minutes; season. Transfer to plate. Wipe skillet clean. Add butter; melt over medium-high. Add gnocchi. Cook, stirring occasionally, until crispy, about 8 minutes; season. Stir in arugula and mushroom mixture; season. Garnish with Parmesan; drizzle with oil.

Pasta and Garlic-Lemon Tuna Sauce with Capers and Parsley

3 T olive oil
3 T capers, rinsed
6 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 c dry white wine
12 oz canned tuna in water, drained
1 lb penne or fusili
1/4 c chopped fresh parsley
1 tsp lemon zest
3 T unsalted butter, cut into 6 pieces

Boil water and cook pasta according to package directions. When draining, reserve about 1/2 cup of the cooking water.

Heat oil, capers, half the garlic, and the red pepper in a 12 inch skillet over medium heat until garlic turns golden but not brown (about 3 minutes), stirring often. Stir in wine, bring to simmer, and cook about 1 minute. Stir in tuna and sprinkle with salt. Cook, stirring often, until tuna is heated through, about 1 minute.

Combine sauce, parsley, remaining garlic, lemon zest, and butter with the pasta. Add the reserved cooking water to achieve desired consistency.

From Cooks Illustrated

Skillet Gnocchi with White Beans & Chard

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 16-ounce package shelf-stable gnocchi, (see Tip)
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• ½ cup water
• 6 cups chopped chard leaves, (about 1 small bunch) and 10 ounce bag of spinach
• 1 15-ounce can diced tomatoes with Italian seasonings
• 1 15-ounce can white beans, rinsed
• ¼ teaspoon freshly ground pepper
• ½ cup shredded part-skim mozzarella cheese
• ¼ cup finely shredded Parmesan cheese

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

• 
  

Veggie-Packed Bolognese

2/3 c boiling water
1/2 oz dried porcini mushrooms
1 Tbsp canola oil
1 1/2 c chopped onion
3/4 c finely chopped carrot
3/4 c finely chopped celery
1 c shredded butternut squash
8 oz cremini mushrooms, finely chopped
6 cloves minced garlic
6 oz 90% lean ground sirloin
3 Tbsp unsalted tomato paste
1 tsp dried oregano
3/4 tsp salt
1/4 tsp crushed red pepper
16 oz canned unsalted tomato sauce
8 oz whole grain spaghetti
1/3 c finely chopped walnuts, toasted
1 ounce parmigiano-reggiano cheese, shaved (about 1/4 c)

Pour boiling water over porcini in a small bowl; let stand 15 minutes. Remove porcini with a slotted spoon; finely chop porcini, and reserve soaking liquid.

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, carrot, butternut squash,and celery; cook 5 minutes, stirring occasionally. Add cremini mushrooms and garlic; cook 6 minutes or until mushroom liquid evaporates, stirring occasionally. Add beef; cook 3 minutes, stirring frequently. Add tomato paste; cook 1 minute, stirring constantly. Stir in porcini, oregano, salt, pepper, and tomato sauce; pour in porcini liquid, stopping before grit at bottom of bowl reaches sauce. Bring to a boil; reduce heat, and simmer, uncovered, 12 minutes or until thickened, stirring occasionally to keep sauce from sticking.

Cook pasta according to package directions, omitting salt and fat, drain. Stir walnuts into sauce; spoon over pasta mixture. Sprinkle with cheese.

From Cooking Light - 45 minutes - Serves 4

Pasta with Prosciutto, Cherry Tomatoes, and Asiago

 

8 ounces uncooked whole-grain penne or rotini

3 tablespoons olive oil, divided

1 ounce thinly sliced prosciutto, coarsely chopped

1 cup chopped red onion

8 garlic cloves, thinly sliced

1/8 teaspoon crushed red pepper

1 medium zucchini, quartered lengthwise and sliced

3 cups multicolored cherry tomatoes, halved

1/2 teaspoon kosher salt

2 teaspoons balsamic vinegar

1/3 cup chopped fresh flat-leaf parsley

2 ounces Asiago cheese, grated and divided (about 1/2 cup)

1. Cook pasta according to package directions; drain.

2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add prosciutto; cook 3 minutes or until crisp. Remove prosciutto from pan. Add remaining 2 tablespoons oil to pan. Add onion, garlic, and pepper; sauté 4 minutes. Add zucchini; cook 1 minute. Add tomatoes and salt; cook 3 minutes. Stir in pasta and vinegar; cook 30 seconds.

3. Remove pan from heat; stir in parsley and 1 ounce cheese. Divide pasta mixture among 4 bowls; top with prosciutto and remaining 1 ounce cheese.

Butternut Squash and Brown Butter Linguine

Serves 2 (large portions)

6 oz linguine
4 Tbsp butter
1 lb butternut squash, peeled and cut into 1-inch cubes
1/4 tsp crushed red pepper
15 large sage leaves
1 cup ricotta cheese
1 1/2 tsp lemon zest

Bring a medium saucepan of salted water to a boil. Add pasta and cook to al dente. Reserve about 1/4 cup of the starchy cooking water.

In a large skillet, melt 2 tbsp of the butter over medium high heat. Add the squash and  crushed red pepper, season with salt and pepper, and cook for 10-12 minutes until squash is tender and browning. Transfer squash to a side plate.

In the same skillet, melt the other 2 tbsp of butter over medium heat and add the sage leaves, frying until crispy (30-60 seconds). Remove them with a slotted spoon and place with the squash. Let the butter completely brown (about 2 minutes) and then add the linguine and water to the pan, stirring to coat the pasta with butter. Stir in the squash and sage. Divide the pasta mixture onto serving plates. Combine the ricotta and lemon zest in a small bowl and divide it to top the pasta plates.

Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

1 pound cavatappi
5 slices of bacon, coarsely chopped
4 garlic cloves, minced
1 small yellow onion, chopped
1/2 tsp crushed red pepper flakes
1 bunch of Swiss chard, cleaned and coarsely chopped
1 cup chicken  stock
1 cup ricotta cheese
zest and juice of 2 small lemons
1 cup grated parmesan

Bring a large pot of water to boil. Add salt, and cook the pasta.

While the pasta cooks, preheat a large deep skillet and cook the bacon strips until crispy. Add the garlic, onion, red pepper flakes, and cook for 8 minutes, stirring frequently, until the onions are lightly caramelized. Add the chopped Swiss chard, toss to coat, and wilt down. Turn the heat to high and add the stock and about 1/2 cup of the starchy water from the pasta. When it comes to a boil, reduce and simmer for 6-7 minutes.

In a small bowl, combine the ricotta with the lemon zest. Add lemon juice to the chard mixture. Drain pasta and mix with chard mixture. Off the heat, add and stir in the parmesan and combine with the ricotta mixture.