Pasta with Caramelized Fennel and Onion

Directions

1. Clean and prepare the vegetables.
2. Fill a pot with water and bring to a boil. Add pasta and cook according to package directions. Reserve 1 cup of pasta water.
3. While pasta is cooking, add 1 ½ tablespoons olive oil to a sauté pan and heat on medium high. Add onions and fennel to pan and season with salt and pepper. Cook, stirring occasionally, 4-6 minutes, or until lightly browned and softened.
4. Add 2 tablespoons water to pan, scraping the bottom of the pan to loosen any brown bits that may be forming. Cover the pan and continue cooking an additional 5 minutes or until the vegetables are browned and softened. Stir occasionally. Season with red pepper flakes.
5. In a separate bowl, place ricotta cheese, lemon juice, soy sauce, and remaining ½ tablespoon olive oil. Stir until combined.
6. Once onions and fennel are softened, add tomatoes and swiss chard to pan. Using the back of a spoon, mash the tomatoes to help release juices. Cook until swiss chard is wilted.
7. Add cooked pasta to pan with vegetables, and stir in ricotta cheese mixture. If needed, use some of the reserved pasta water to ensure noodles and vegetables are covered with cheese sauce.