Ingredients
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1 (16 oz) box spaghetti
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1 medium zucchini
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1 bunch red Swiss chard
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3 tbsp olive oil
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1 tbsp minced garlic
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1 tbsp sherry vinegar
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2 oz ricotta salata
Steps
1
Cook the spaghetti according to package directions. Reserve ½ cup cooking liquid. Thinly slice the zucchini. Trim and chop the chard.
2
In a 12-inch skillet, heat the oil and garlic. Cook on medium-high 30 sec., stirring. Add zucchini. Cook 4 min., until zucchini begins to brown and is almost tender, stirring occasionally.
3
In batches, add chard, stirring until wilted. Season with salt and pepper. Cook 2–3 min., until chard stems are tender, stirring.
4
Toss chard mixture with cooked spaghetti, vinegar, and reserved cooking liquid. Season with salt and pepper. Transfer to serving platter and crumble the ricotta on top.
