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Chard and ricotta pasta for Dylan

Chard pasta

My little boy, Dylan, is obsessed with pasta, and this is one of his all-time favourites.

20-30 mins
Chard pasta


  • 150g chard
  • olive oil
  • 1 clove of garlic, finely chopped
  • 1 unwaxed lemon
  • 200g spaghetti
  • 100g ricotta or vegan cheese
  • whole nutmeg, for grating
  1. Pull the chard leaves away from the stalks. Warm a couple of tablespoons of olive oil in a deep frying pan over a medium heat. Finely shred the chard stalks and add them to the pan with the garlic and a pinch of salt. Allow the stalks to cook like this for a couple of minutes, then grate in the zest of the lemon. Cook for a further 3 minutes, until the stalks have lost their rawness and toughness.

  2. Put a large pan of salted water on to boil and when it’s at a rolling boil, add the spaghetti and cook according to the packet instructions.

  3. Back to the chard. Finely shred the leaves and add them to the pan of stalks. Spoon in a dash of pasta water (no more than about 3 tablespoons) to help the leaves steam and wilt as they cook.

  4. Mix the ricotta with the juice of half the lemon, and season well with salt and pepper.

  5. Drain the pasta, reserving a mugful of pasta water. Add the pasta, ricotta and reserved pasta water to the pan of chard and mix well. Finish with a good grating of nutmeg and serve in warm bowls.

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