Whole Wheat Fusilli with Red Chard and Bacon


  • 1/2lb Whole Wheat Fusilli or any other whole wheat pasta
  • 1 bunch red chard
  • 4 slices Canadian Bacon
  • 1 tbsp Olive oil
  • 1 tbsp minced garlic
  • Red chili flakes to taste
  • Freshly ground black pepper to taste
  • 1/4 cup low fat milk
  • 1/2 cup reduced fat Ricotta cheese
  • 1 large egg
  • Salt to taste
  • Grated parmesan for garnish, optional

Method (How to Cook)

Cut the stems of the chard and slice the stems thinly. Cut the leaves into strips.

Dice the Canadian bacon into small pieces.

In a large pan, heat a bit of the oil and saute the Canadian bacon till brown and crispy. Season well with freshly ground black pepper. Remove and keep aside.

Add a bit more oil to the same pan, and saute the garlic till soft. Add the sliced stems of the chard to the pan and mix well. Cover the pan and cook for 3-4 minutes till the stems have softened. Open the cover and add the chard leaves and mix in. Season with salt and red chili flakes, cover and let it steam for a minute or so. Add 1/4 cup low fat milk to the pan and simmer on medium heat till the leaves are cooked through and most of the milk is evaporated.

Cook the pasta according to package directions.

Beat the egg till frothy in a large bowl. Stir in the ricotta cheese and 1/4 cup of the pasta cooking water and mix well to combine.

As soon as the pasta is cooked, drain and add to the egg-ricotta mixture immediately. Toss well to combine. Stir in the chard and the fried bacon and toss well. Serve hot with some grated parmesan sprinkled over.

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