Creamy Swiss Chard Pasta Recipes

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PASTA WITH SWISS CHARD



Pasta with Swiss Chard image

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

⅓ pound whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 bunch Swiss chard, chopped
1 teaspoon capers
salt and pepper to taste
1 teaspoon lemon juice, or to taste
¼ cup grated Parmesan cheese, or to taste

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 WITH LEEKS, TARRAGON AND LEMON ZEST



Creamy Swiss Chard Pasta With Leeks, Tarragon and Lemon Zest image

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

3/4 pound green Swiss chard (1 large bunch), washed and trimmed
2 large leeks (10 to 12 ounces each)
5 tablespoons unsalted butter
1/2 cup panko bread crumbs
Kosher salt and black pepper
3 tablespoons nutritional yeast
3 garlic cloves, thinly sliced
2 teaspoons fresh thyme leaves
2 cups chicken or vegetable stock
1 cup heavy cream
16 ounces linguine or fettuccine
3/4 cup finely grated Parmesan
Fresh tarragon leaves, for garnish
1 lemon, for garnish

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.

SAUSAGE AND SWISS CHARD PASTA



Sausage and Swiss Chard Pasta image

I whipped up lunch with fresh produce from the farmers market and the result was amazing. -Kate Stiltner, Rockford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

12 ounces uncooked orecchiette or small tube pasta (about 2-1/2 cups)
1 tablespoon olive oil
1/2 pound bulk Italian sausage
1/2 cup chopped red onion
1 medium fennel bulb, chopped
1/2 pound baby portobello mushrooms, chopped
3 garlic cloves, minced
1 bunch Swiss chard, trimmed and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated Parmesan cheese, divided
1/2 cup pine nuts or chopped walnuts, toasted

Steps:

  • Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer., Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.

Nutrition Facts : Calories 487 calories, Fat 25g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

CREAMED SWISS CHARD



Creamed Swiss Chard image

Creamed Swiss chard is a simple variation on classic creamed spinach. Don't forget the nutmeg: a dash of the stuff adds a dimension of flavor to the creamy sauce that pulls this entire dish together.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

2 tablespoons water
4 bunches Swiss chard, stems removed, leaves cut into 1-inch strips
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/4 teaspoon ground nutmeg
Coarse salt and ground pepper

Steps:

  • In a large pot, bring water to a boil over medium-high. Gradually add chard and cook until it is just wilted, 2 to 3 minutes. Transfer to a colander to drain, pressing out as much liquid as possible.
  • In pot, melt butter. Whisking constantly, add flour and cook 1 minute. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until mixture comes to a boil and thickens, 2 to 3 minutes. Add chard and stir until coated. Stir in nutmeg and season with salt and pepper.

Nutrition Facts : Calories 180 g, Fat 10 g, Fiber 5 g, Protein 8 g, SaturatedFat 6 g

CREAMY SWISS CHARD PASTA



Creamy Swiss Chard Pasta image

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

1 lb swiss chard
1 tablespoon olive oil
2 garlic cloves, smashed
1/4 cup onion, chopped
2 large tomatoes, chopped
1/2 cup fat free sour cream or 1/2 cup plain yogurt
1/2 cup 2% low-fat milk
1/4 cup parmesan cheese
8 ounces fettuccine pasta, cooked according to package
salt and pepper

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

CREAMY SWISS CHARD AND PASTA



Creamy Swiss Chard and Pasta image

A simple to make and tasty Swiss Chard dish. You can also use other greens such as fresh spinach, beet tops. This recipe was on the swiss chard I purchased. It was written on the back of the tag for Consalo growers but, based on some reviews, I am making some changes.

Provided by Healthy Debbie

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb other greens such as spinach or 1 lb beet, tops
1 tablespoon olives or 1 tablespoon canola oil
1 teaspoon minced garlic
1/4 cup chopped onion
1/2 cup sliced mushrooms
1/4 cup parmesan cheese, grated
8 ounces fettuccine pasta, cooked according to directions
1/8 teaspoon pepper (to taste)
1/8 teaspoon salt (to taste)
1/4 cup low-fat sour cream

Steps:

  • Wash the greens andcut into small pieces. Heat oil in large saucepan over med-high heat 1-2 minutes and add garlic, onion, and mushrooms and saute until tender, Add the greens and cook 5-8 minutes, stirring occasionally, until greens are tender. Add salt and pepper to taste. Cook the pasta. Mix the cooked ingredients together. Top with the sour cream and parmesan mix.
  • Serves 4 people.

Nutrition Facts : Calories 248.1, Fat 5.5, SaturatedFat 2.5, Cholesterol 54.4, Sodium 450.7, Carbohydrate 39, Fiber 2.1, Sugar 1.9, Protein 12

PENNE WITH SWISS CHARD



Penne with Swiss Chard image

Categories     Dairy     Leafy Green     Pasta     Sauté     Quick & Easy     High Fiber     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 8

6 ounces penne or other tubular pasta
1 1/2 pounds Swiss chard
1/4 teaspoon dried hot red pepper flakes
1 small onion
2 teaspoons unsalted butter
1/4 cup heavy cream
1/4 teaspoon freshly grated nutmeg
2 tablespoons freshly grated Parmesan

Steps:

  • Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for pasta.
  • Chop Swiss chard into 1/4-inch-wide pieces and finely chop separately red pepper flakes and onion. In a 12-inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 5 minutes. Add Swiss chard and cook, stirring, 15 minutes, or until tender.
  • While Swiss chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to Swiss chard mixture with red pepper flakes, cream, and nutmeg and cook, stirring, 1 minute. Remove skillet from heat and stir in Parmesan and salt and pepper to taste.

SWISS CHARD AND BACON WITH GEMELLI PASTA



Swiss Chard and Bacon with Gemelli Pasta image

A quick and tasty meal. Even my picky teenager and her friend liked it. It actually tasted pretty good as leftovers eaten cold like a pasta salad. Serve with Caesar salad and cheesy garlic bread.

Provided by Nicole Chambers-Bowman

Categories     Pasta by Shape

Time 30m

Yield 6

Number Of Ingredients 7

12 ounces gemelli pasta
1 large bunch Swiss chard
6 slices thick-cut bacon, diced
½ medium onion, halved and sliced
1 clove garlic, minced, or more to taste
2 tablespoons extra-virgin olive oil
¼ cup shredded Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add gemelli and boil until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
  • While the gemelli is cooking, remove and slice Swiss chard stems. Cut leaves in half lengthwise, then thinly slice.
  • Cook bacon in a Dutch oven or large skillet over medium-high heat until lightly browned, 4 to 5 minutes. Add onion and garlic; cook and stir for 2 minutes. Add chard stems and cook for 1 minute, then add leaves and cook until wilted, about 2 more minutes.
  • Add warm gemelli and olive oil to the chard mixture. Stir to combine and cook until heated through, about 2 minutes. Serve topped with Parmesan cheese.

Nutrition Facts : Calories 309.4 calories, Carbohydrate 44.2 g, Cholesterol 10.3 mg, Fat 9.8 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 2.5 g, Sodium 323.1 mg, Sugar 2.8 g

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