Penne With Ricotta

Preparation:

Preparation: Cook the chard cut into small pieces for 10 minutes in a saucepan with salted water. Meanwhile, sieve the ricotta in a bowl to avoid lumps; add a little butter, the Parmesan cheese and a pinch of grated nutmeg. Throw the pasta into the boiling water, drain it when cooked together with the chard and add it to the ricotta; mix well and serve hot.