9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Vickie's Rigatoni with Swiss Chard

1 pound rigatoni or similar noodle
2 tbs. butter

3 tbs. olive oil
2-3 garlic cloves, sliced thin
2 medium shallots or 1 medium onion, finely chopped
6-8 ounces Swiss chard, stems removed and chopped into pieces about 1/2 inch by 2 inches (save stems)
2 tbs. finely grated lemon zest
1/2 cup cooking wine or 1/2 cup chicken broth
1/2 teas. red pepper flakes (opt.)
2/3 cup ricotta cheese
1/3 cup toasted walnuts
1/3 - 1/2 head cauliflower, cut into small floretts
salt and pepper
grated Parmesan cheese for serving

Bring a large pot of water to boil.  Add 2 tbs. salt and the pasta - cook until done - do not overcook.  Drain.

Cook the cauliflower about 3 minutes in a little water, drain, and keep warm.

Chop any Swiss chard stems that are thinner than 1/2 inch into about 1/3 inch lengths. Discard the rest.Heat butter and oil in a large Dutch oven over medium heat, about 1 minute.  Add garlic, onion or shallots, and Swiss chard stems and cook about 2 minutes, stirring.  Stir in Swiss chard pieces, lemon zest, wine, 1/2 teas. salt, and red pepper flakes or regular grated pepper.  Cook, covered, stirring occasionally, until chard wilts, about 2 to 3 minutes.

Stir in pasta, ricotta, cauliflower, and walnuts.  Cook another minute to blend, and season with additional salt and pepper if desired.  Serve with Parmesan cheese.  

Note:  In a hurry?  Cut up your Swiss chard, stems, and the cauliflower the day before and store in bags in the refrigerator.   

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