2 ounces shaved ricotta salata or crumbled feta cheese
½ teaspoon black pepper
Sat fat 3g
How to Make It
Combine the pasta, tomatoes, onion, tomato paste, garlic, lemon zest, and salt in a large, high-sided skillet or Dutch oven. Add the water and bring to a boil over medium-high. Cook, stirring constantly, until most of the liquid is absorbed and the pasta is almost tender, about 8 minutes.
Add the Swiss chard and chickpeas and cook, stirring constantly, until the chard is wilted and the pasta is tender, about 2 minutes more.
Divide among 4 bowls and top with the ricotta salata and pepper.
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