Categories: Pasta
Ingredients
- 2 bulbs fennel, thinly sliced
- 1 leek, trimmed and sliced
- 1/4 cup olive oil, plus more for drizzling
- 6 Swiss chard leaves, stemmed and chopped
- 12 oz. campanelle or other shaped pasta, cooked (reserve 1/2 cup of pasting cooking water)
- 1 lemon, zested and cut into wedges
- 12 oz. fresh ricotta
- 2 tbsp. sliced fresh basil
Directions
-
In a large skillet, cook fennel and leek in 1/4 cup oil over medium-high until tender, about 5 minutes. Add chard; stir until wilted, about 5 minutes. Stir in pasta, cooking water, and lemon zest; season. Divide pasta among bowls. Top with ricotta and basil; season. Drizzle with oil. Serve with lemon wedges.