Swiss Chard and Lemon Ricotta Pasta

So I really need to learn my lesson with pasta. I know I don't like dry pasta, yet I keep making these recipes that don't have any sauce. This does have good flavor, so if I make it again, I will add a cream sauce to it. As is, it gets a 6. Also, as you can see, I used broccoli instead of swiss chard. I got the recipe from food52.com.

                 
3 cups raw Swiss chard, sliced (including the stems) I used broccoli

                 2 
handfuls dried spaghetti

                 2
 strips bacon, cut into 1/4-inch slices

                 1/2
 large shallot, minced I used onion

                 Olive oil, as needed

                 1/3 
cup ricotta cheese I used 1 C.

                 2
 tablespoons Parmesan cheese

                 Zest from 1/2 lemon

                 1/4
 teaspoon salt, to taste

     1 
pinch dried red pepper flakes

     Lemon zest

     3 cloves garlic

1. Bring a pot of well-salted water to a boil over high heat. Blanch the Swiss chard for 5 minutes. Scoop out the chard, and drain well, squeezing out as much of the water as possible. Chop again and set aside.
2. Keep the pot of water boiling, and add the spaghetti noodles. Follow the directions on the packet for making the spaghetti. Drain and set aside, retaining about 1 cup of liquid from cooking the noodles.
3. Fry bacon until just crispy. Add the shallot and saute until soft, adding olive oil if needed.
4. Add the Swiss chard and toss well to break up the chard clumps.
5. Combine the ricotta and Parmesan cheeses in a small bowl, and add the lemon zest, salt, and red pepper flakes. Add to the Swiss chard mixture in the saute pan and mix well.
6. Add cooked spaghetti, and some of the pasta water as needed.
7. Serve warm.