Ingredients 
400g spaghetti
2 tbsps olive oil
300g chard, stalks and leaves separated and both finely chopped
3 cloves garlic, finely chopped
1 red chilli, very finely chopped
1 tsp chilli flakes
1 lemon, rind and juice
250g ricotta
30g parmesan, finely grated
Salt
Freshly ground black pepper

Method
Put a large pot of heavily salted water on to boil and, when boiling, put in the spaghetti and cook according to packet instructions.

Put the olive oil into a frying pan or wok on a medium heat. Add the chard stalks, garlic and both chillies to the pan with a pinch of salt and cook for around 5 minutes until soft.

Meanwhile, grate the lemon zest into the ricotta with lots of freshly ground black pepper.

When the chard stalks are soft, add the leaves, stir through and cook for a few minutes.

Before you drain the pasta, remove a cup of the water.

Put the spaghetti back into the large saucepan and stir through the ricotta and a large splash of water stir through.  Add enough water to make a slick sauce.  Add the juice of the lemon and some flaky salt.  Stir through the chard, check the seasoning and add more salt and pepper to taste.  Top with the parmesan and stir.