Rigatoni with Swiss Chard

Well I tried a new Martha recipe last night and we really liked it! Mike was a little disappointed there wasn't any meat in it, but oh well :)
Here are some pictures as well as the recipe!

Recipe:

Coarse salt and freshly ground pepper

1 pound rigatoni or other tubular pasta

2 T. unsalted butter

3 T extra-virgin olive oil

2 garlic cloves, thinly sliced (or minced)

2 medium shallots, finely chopped

1 1/2 lbs. Swiss chard, leaves cut into 1/2-inch strips and stems cut into 1/2-inch pieces

2 T. finely grated lemon zest (about 2 lemons) (try lemon juice instead if you don't like zest)

1/2 cup dry white wine

1/2 t. red pepper flakes (i would use less next time!! :)

1/3 c. fresh ricotta cheese

1/3 c. pine nuts, toasted

Freshly grated Parmesan cheese, for sprinkling

1. Bring a large pot of water to a boil. Add 2 T. salt and the pasta; cook 3 minutes less than package indicates. Drain.
2. Heat butter and oil in a large Dutch oven over medium heat about 1 minute. Add garlic and shallots; cook, stirring, until fragrant, about 2 minutes. Stir in chard, lemon zest, wine, 1 t. salt, and the red pepper flakes; season with pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.
3. Stir in pasta, ricotta, and pine nuts. Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with Parmesan.

We had this with fresh bread and olive oil (with spices of course!) Yummm!!