Harvest Pasta With Kale And Swiss Chard 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

PASTA WITH KIELBASA AND SWISS CHARD



Pasta with Kielbasa and Swiss Chard image

Provided by Alexis Touchet

Categories     Cheese     Garlic     Pasta     Pork     Vegetable     Parmesan     Sausage     Summer     Chard     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

3/4 pound Swiss chard (preferably red; from 1 bunch)
1/2 pound kielbasa, quartered lengthwise, then cut crosswise into 1/2-inch-thick pieces
2 tablespoons olive oil
1/2 teaspoon salt
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon dried hot red-pepper flakes
3/4 pound penne
1 pound finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

Steps:

  • Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.
  • Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.
  • Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.

WHOLE-WHEAT PASTA WITH SAUSAGE AND SWISS CHARD



Whole-Wheat Pasta with Sausage and Swiss Chard image

Wellness Tip: Don't toss your Swiss chard stems! They add texture to this pasta sauce-plus extra antioxidants and vitamin K.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
8 ounces whole-wheat penne
1 tablespoon extra-virgin olive oil
2 hot or regular Italian sausage links (about 4 ounces), casings removed
1/2 onion, thinly sliced
1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated)
1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated)
1 clove garlic, thinly sliced
1 14-ounce can cherry tomatoes
Freshly ground pepper
1/2 cup grated pecorino romano or parmesan cheese (about 2 ounces)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 2 minutes. Add the onion and chard stems; cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until the tomatoes start breaking apart, about 5 minutes.
  • Add the chard leaves to the skillet and cook, stirring occasionally, until they start wilting, about 3 minutes. Add the pasta, the reserved cooking water and 1/4 cup cheese; toss to coat. Season with salt and pepper. Top each serving with the remaining cheese.

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