Orecchiette with Corn, Greens & Ricotta

Recipe Review

This is a great summer dish. Bonus points for being fast and easy!

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  • ½ pound orecchiette

  • 2 oz. bacon, chopped

  • 2 cups fresh corn kernels

  • 8 cups Swiss chard leaves, chopped

  • Kosher salt and freshly ground black pepper

  • 4 oz. ricotta

  • Torn fresh basil leaves (for serving)

  • Cook orecchiette; drain, reserving ¾ cup pasta cooking liquid. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 5–8 minutes.

  • Add corn and cook, tossing occasionally, until tender, about 5 minutes. Add Swiss chard leaves; season with salt and pepper. Cook, tossing often, until wilted, about 5 minutes.

  • Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Serve dolloped with ricotta and topped with basil.

Nutritional Content

Calories (kcal) 400 Fat (g) 12 Saturated Fat (g) 5 Cholesterol (mg) 25 Carbohydrates (g) 61 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 16 Sodium (mg) 430