CREAMY SWISS CHARD PASTA WITH LEEKS, TARRAGON AND LEMON ZEST
This creamy vegetarian pasta is hearty enough for chilly temperatures while still nodding toward spring with the addition of bright-green chard, leeks and fresh herbs. For texture, it's topped with toasted panko, a garnish that can go many ways: Instead of using nutritional yeast, which adds tangy flavor here, you can melt a finely chopped anchovy with the butter and toss it with the panko. You could also add some ground coriander, Italian seasoning or herbes de Provence. Toasted panko, plain bread crumbs or even crushed croutons are a solid back-pocket trick to add crunch to any pasta, especially the creamiest kind. Don't skip the tarragon and lemon zest garnish, which add a fresh note to an otherwise-rich dish.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Prepare the chard: Tear the leaves off the stems, separating the leaves and stems. Thinly slice the stems, then coarsely tear the leaves into bite-size pieces. Set both aside in separate bowls.
- Prepare the leeks: Trim off the bottom and the dark green portion at the top, halve the remaining white and pale green portion lengthwise, then thinly slice them crosswise. Wash and drain the sliced leeks. Set aside.
- Prepare the bread crumbs: In a large skillet, melt 2 tablespoons butter over medium. Add the panko, season lightly with salt and generously with pepper, and cook, stirring occasionally, until golden and toasted, 3 to 4 minutes. Stir in nutritional yeast, then transfer to a paper towel-lined plate.
- Wipe out the skillet. Add the remaining 3 tablespoons butter and melt over medium-high. Add the leeks, chard stems, garlic and thyme, season with salt and pepper, and cook, stirring occasionally, until leeks start to wilt and soften, about 5 minutes. Add the torn chard, season with salt and pepper, and cook, stirring, until just wilted, 2 minutes.
- Add the stock and heavy cream, and boil over high until thickened, about 10 minutes.
- Once the mixture is simmering, add the pasta to the pot of boiling water and cook until al dente. Drain pasta.
- Transfer chard mixture to the empty pasta pot. Stir in the cooked pasta, then sprinkle with the Parmesan, stirring vigorously to melt it into the sauce. Season to taste with salt and pepper.
- Divide among shallow bowls or plates. Sprinkle generously with the prepared bread crumbs, top with tarragon and grate fresh lemon zest on top. Serve immediately.
PASTA WITH SWISS CHARD
Garden fresh Swiss chard is quickly cooked with olive oil, garlic, and capers in this quick and easy Italian-inspired meal.
Provided by JNADRIG
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
- Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 453 calories, Carbohydrate 62.3 g, Cholesterol 8.8 mg, Fat 17.7 g, Fiber 11.5 g, Protein 17.1 g, SaturatedFat 3.9 g, Sodium 443.5 mg, Sugar 4.2 g
CREAMY SWISS CHARD PASTA
Make and share this Creamy Swiss Chard Pasta recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash swiss chard, cut into small pieces.
- Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
- Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
- Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
- Serve warm.
Nutrition Facts : Calories 314.9, Fat 8, SaturatedFat 2.4, Cholesterol 53.8, Sodium 395.3, Carbohydrate 48, Fiber 3.1, Sugar 8, Protein 14.6
PASTA WITH SWISS CHARD BACON AND LEMONY RICOTTA
This is fantastic! There are so many different flavors going on... Creamy ricotta, tangy lemon, salty bacon... YUMM-O! I found this in Rachael Ray's 365: No Repeats cookbook when I was looking for a recipe to use up some leftover ricotta. I used arugula instead of the Swiss chard, so use what you have. Omit the bacon (or use a vegetarian one) and use vegetable stock to make it vegetarian. This doesn't re-heat very well, so only make as much as you need.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.
- While the pasta cooks, preheat a large skillet over moderate heat. Add the olive oil and bacon, and cook until the bacon crisps, about 3 minutes.
- To the bacon add the garlic, onions, salt, pepper and red pepper flakes and cook, stirring frequently, for 5 minutes or until the onions are lightly caramelized.
- Add the chopped Swiss chard, toss to coat, and wilt the chard down.
- Turn the heat up to high and add the chicken stock. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.
- In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place ¼ cup of the ricotta mixture in the bottom of 4 bowls. Set aside.
- Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute to let the juices absorb into the pasta.
- Turn the heat off and add the grated Parmesan cheese and toss to distribute. Serve immediately, dishing it up on top of the ricotta cheese. Stir before eating.
SWISS CHARD PASTA WITH TOASTED HAZELNUTS AND PARMESAN
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart a subtle sweetness and a lovely crunch that's complemented perfectly by the sharp, salty bite of Parmesan shavings. It's a delicious combination, and also a really pretty pasta salad.
Provided by Andrea Bemis
Categories HarperCollins Dinner Pasta Vegetarian Hazelnut Parmesan Leafy Green Peanut Free Soy Free Kid-Friendly
Yield 4-6 servings as a side
Number Of Ingredients 9
Steps:
- Add the hazelnuts to a small skillet over medium heat. Toast them slowly, shaking the pan often, until lightly browned, 8 to 10 minutes. Remove them from the skillet, and when they are cool enough to handle, roughly chop the nuts.
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain it, reserving 1/2 cup of the cooking liquid and add it to a large bowl.
- In a large skillet, heat the butter over medium-low heat. Once the butter begins to foam, add the garlic and use a wooden spoon to stir the mixture constantly until the butter begins to brown and have a slight nutty aroma, about 5 minutes. Add the salt, black pepper, and red pepper flakes. Give the mixture a good stir, and then set it aside to infuse for about 5 minutes longer away from the heat.
- Pour the butter mixture (scraping the garlic, salt, pepper, and red pepper flakes) all over the warm pasta. If the pasta feels a bit dry, add a touch of the reserved cooking liquid. Toss to combine and set aside.
- Set the same skillet (without cleaning it) over medium-high heat. Add the chard stems and cook for 5 minutes. Add the chard leaves and continue to cook, tossing the mixture every so often, until the greens begin to wilt and turn bright green, 3 to 5 minutes longer. Add a touch more butter or oil to the pan if it dries out too much.
- Add the Swiss chard and hazelnuts to the pasta and toss it all together. Add the Parmesan shavings and the balsamic vinegar (if you're using it); toss. Taste for seasonings and add more salt and pepper if needed.
- Serve warm or at room temperature.
- Note
- Localize it: You can use kale instead of chard, and any nut will work in place of the hazelnuts. Fresh out of balsamic vinegar? Red wine vinegar or freshly squeezed lemon juice will work.
CREAMY SWISS CHARD PASTA
Steps:
- 1. wash swiss chard, cut into small pieces 2. heat oil in large 2 quart pot 3. add swiss chard, onion and garlic, cooking 3 minutes, stirring 4. add tomatoes, sour cream, milk and cheese, salt and peper to taste. I sometimes add a little bit of tomato paste if the tomatoes are not suitably ripe. 5. add pasta and stir
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