Ingredients

Method

• 250 g penne
• 300 g roughly shredded Swiss chard or spinach
• 4 free-range eggs
• 1 cup cream
• About 100 g grated Parmesan
• Sea salt and freshly ground black pepper
• Basil leaves, for sprinkling (optional)
• Olive oil, for dribbling (optional)
• About 250 g ricotta, crumbled

Method

Ingredients

Preheat the oven to 180°C.

Cook the pasta according to the package instructions until al dente. Drain and reserve the water.

Return water to the boil and add the chard. Cook for a few minutes until wilted. Drain well and squeeze out any remaining moisture, then separate the leaves.

Beat together the eggs, cream, ricotta and Parmesan, setting aside 1–2 T for sprinkling.

Season to taste. Mix with the pasta and chard.

Turn into an oiled, deep baking pan (19–20 cm in diameter and 6 cm deep), lined with baking paper. Bake for 30 minutes or until set and browned.

Leave for about 5 minutes, then invert and remove the paper. Invert again onto a serving plate and dust with the remaining Parmesan.

Cut into wedges for serving.

Per serving: 2180.7 kJ, 19.9 g protein, 31 g fat, 37.8 g carbs