Penne with Swiss Chard and Ricotta

Add water to the bottom of a deep saute pan. Place chopped Swiss chard on top with a pinch of salt. Cook over medium heat until Swiss chard is just wilted. Drain thoroughly and set aside.

Heat olive oil in deep saute pan over medium heat. Add in garlic and cook for about 1 minute. Add in the cooked and drained pasta and toss evenly to coat. Stir in Swiss chard, sun-dried tomatoes, Parmesan cheese, oregano, red pepper flakes, salt, pepper, and any optional add-ins (I used pine nuts, whole roasted garlic cloves and some cooked pancetta). Dollop with ricotta cheese. Turn heat to low, cover the pan and cook until cheese is melted.