This is both delightful and versatile.
16-oz. pkg. penne pasta, uncooked
1 bunch Swiss chard, trimmed and sliced (or spinach or kale)
1 T. butter
2 onions, sliced
3 cloves garlic, minced
¼ t. red pepper flakes
1/8 t. nutmeg
1 c. ricotta cheese
1/3 c. vegetable
¼ t. salt
½ c. oil- packed sun-dried tomatoes, sliced
Cook pasta according to package directions; add Swiss chard 2 minutes before end of cooking time. Drain; set aside.
Melt butter in a skillet over medium-high heat; add onion, garlic, pepper flakes and nutmeg. Heat until onion is translucent, about 10 minutes. In a blender, puree ricotta with broth and salt until smooth.
In a serving bowl, combine ricotta mixture with onion mixture, tomatoes and pasta mixture; toss to coat.