For those of you currently stuck at home: While this recipe does call for a couple of fresh (or fresh-ish) ingredients that you may or may not currently have on hand, it is highly adaptable. Don’t have Swiss chard? Kale, collards, and fresh (or even frozen, thawed) spinach would all swap in just fine. Can’t get your hands on fresh ricotta cheese? Grate in some mozzarella or stir in a glug or two of cream. Garlic flavor is pretty critical here, but if you don’t have any, you can certainly try adding in garlic powder instead; the flavor will change a bit, but it’ll still be tasty. And do feel free to use any short pasta shape you can get your hands on — rigatoni mixes and mingles well with the greens and cheese, but penne, farfalle, fusilli or orecchiette would all work great.
Pasta with Greens and Ricotta