Rigatoni with Swiss Chard

Ingredients
Coarse salt and freshly ground pepper    
1  pound rigatoni or other tubular pasta    
2  tablespoons unsalted butter    
3  tablespoons extra-virgin olive oil    
2  garlic cloves, thinly sliced    
2  medium shallots, finely chopped    
1 1/2  pounds Swiss chard, leaves cut into 1/2-inch strips and stems cut into 1/2-inch pieces    
2  tablespoons finely grated lemon zest (about 2 lemons)    
1/2  cup dry white wine    
1/2  teaspoon red pepper flakes    
1/3  cup fresh ricotta cheese    
1/3  cup pine nuts (about 1 1/2 ounces), toasted 
Freshly grated Parmesan cheese, for sprinkling

Directions 
1. Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta; cook 3 minutes less than package indicates. Drain.
 
2. Heat butter and oil in a large Dutch oven over medium heat about 1 minute. Add garlic and shallots; cook, stirring, until fragrant, about 2 minutes. Stir in chard, lemon zest, wine, 1 teaspoon salt, and the red pepper flakes; season with pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.
 
3. Stir in pasta, ricotta, and pine nuts. Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with Parmesan.  Serves 4.

Source:  www.marthastewart.com