Penne With Swiss Chard Asiago Cheese Recipes

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PENNE WITH SWISS CHARD & ASIAGO CHEESE



Penne with Swiss Chard & Asiago Cheese image

Make and share this Penne with Swiss Chard & Asiago Cheese recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups penne pasta
8 cups coarsely chopped swiss chard
1 (19 ounce) can cannellini beans or 1 (19 ounce) can other white beans, drained
2 tablespoons olive oil
1/2 cup shredded asiago cheese
1 clove garlic, smashed
salt & freshly ground black pepper

Steps:

  • In a large pot of boiling salted water, cook penne 8 to 10 minutes or until tender but firm.
  • Add 8 cups coarsely chopped Swiss chard, cook 1 minute; drain well.
  • In a large serving bowl, combine remaining ingredients.
  • Add pasta mixture; toss well.
  • Season to taste.

PENNE WITH SUN-DRIED TOMATOES AND ASIAGO CHEESE



Penne With Sun-Dried Tomatoes and Asiago Cheese image

Make and share this Penne With Sun-Dried Tomatoes and Asiago Cheese recipe from Food.com.

Provided by Pandi

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup dry penne pasta
3 tablespoons sun-dried tomatoes, sliced
2 tablespoons oil (from the sun-dried tomatoes)
1/4 cup shredded asiago cheese
1 tablespoon dried basil (fresh basil will be much better in spring)
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt

Steps:

  • Cook pasta according to directions. Closer to the end of the pasta cooking, heat oil in pan and add garlic. Sauté for about 1 minute. Reduce heat to medium-low. Do not brown garlic. Combine sun dried tomatoes, basil, pepper flakes, salt and cheese for about 1 to 2 minutes.
  • Pour oil mixture over pasta and mix. Serve with additional shredded Asiago cheese on top.
  • For additional flavour you can add Kalamata olives (pitted) to the pan and sauté with sun dried tomatoe mixture.

Nutrition Facts : Calories 109.7, Fat 5, SaturatedFat 0.7, Sodium 180.9, Carbohydrate 15.4, Fiber 2.3, Sugar 0.7, Protein 1.7

PENNE WITH CHARD



Penne With Chard image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/2 pound Swiss chard
3 tablespoons extra-virgin olive oil
1 medium onion, sliced
2 cloves garlic, sliced
2 ounces of prosciutto, slivered
6 ripe plum tomatoes, sliced
Salt and freshly ground black pepper
1 pound penne
Freshly grated Parmesan cheese

Steps:

  • Rinse the Swiss chard and chop it fine.
  • Heat the oil in a large skillet. Add the onion and saute until tender. Stir in the garlic and prosciutto. Saute briefly, then add the tomatoes. Cook until they soften. Add the Swiss chard and continue cooking over medium heat, stirring, until the Swiss chard is nearly tender. Season to taste with salt and pepper.
  • While the swiss chard is cooking, bring a large pot of salted water to a boil for the penne. Cook the penne until al dente, about seven minutes. Drain.
  • Transfer the penne to a warm bowl, add the Swiss-chard mixture and toss to combine the ingredients. Serve with grated Parmesan cheese.

PENNE WITH SWISS CHARD AND GARLIC



Penne with Swiss Chard and Garlic image

Categories     Garlic     Pasta     Tomato     Quick & Easy     High Fiber     Summer     Chard     Gourmet

Yield Serves 2

Number Of Ingredients 8

1 pound Swiss chard, stems cut from the leaves and the stems and leaves chopped separately
1/8 teaspoon dried hot red pepper flakes, or to taste
3 large garlic cloves sliced thin
2 tablespoons olive oil
1/2 cup water
1 cup drained canned tomatoes, chopped
1/2 pound penne or other tubular pasta
1/4 cup freshly grated Parmesan plus additional as an accompaniment

Steps:

  • Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
  • While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.

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.

RED SWISS CHARD WITH PINE NUTS AND PROSCIUTTO



Red Swiss Chard with Pine Nuts and Prosciutto image

Wilted Swiss chard packed with Italian flavor!

Provided by andiwaits

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 4

Number Of Ingredients 6

2 teaspoons olive oil
¼ cup pine nuts
2 cloves garlic, minced
8 cups chopped red Swiss chard
salt and ground black pepper to taste
¼ pound sliced prosciutto, chopped

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly.
  • Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.

Nutrition Facts : Calories 189.8 calories, Carbohydrate 4.4 g, Cholesterol 24.9 mg, Fat 15.8 g, Fiber 1.6 g, Protein 8.9 g, SaturatedFat 4.5 g, Sodium 702.7 mg, Sugar 1.1 g

PENNE WITH SPINACH AND ASIAGO CHEESE



Penne With Spinach and Asiago Cheese image

Make and share this Penne With Spinach and Asiago Cheese recipe from Food.com.

Provided by KelBel

Categories     Penne

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb penne pasta (or pasta of choice)
1/4 cup olive oil
1 garlic clove, minced
1 (9 ounce) bag fresh spinach, roughly chopped
8 ounces cherry tomatoes, halved
1 cup asiago cheese, grated
1/2 cup parmesan cheese, grated
1 teaspoon salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
  • Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes.
  • Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
  • Transfer the pasta to a serving plate and serve.

Nutrition Facts : Calories 405.9, Fat 13.2, SaturatedFat 3, Cholesterol 7.3, Sodium 556.5, Carbohydrate 64.1, Fiber 9.9, Sugar 1.3, Protein 10.6

SWISS CHARD AND PENNE SOUP



Swiss Chard and Penne Soup image

Make and share this Swiss Chard and Penne Soup recipe from Food.com.

Provided by Tonkcats

Categories     Penne

Yield 6 serving(s)

Number Of Ingredients 12

2 cloves garlic
1 medium red onion (5 oz.)
1 bunch swiss chard (10 oz.)
3 tablespoons olive oil
6 cups chicken stock
3 cups water
1 cup penne or 1 cup mostaccioli (other tubular pasta)
2 cups canned cannellini, drained (large white beans)
1/4 teaspoon fennel seed
1/4 teaspoon red pepper flakes
salt & pepper, freshly ground
to taste parmesan cheese, freshly grated

Steps:

  • Steel knife: With food processor running, drop garlic through feed tube and mince. Add onion and chop coarsely, using 6 to 8 on/off turns.
  • Remove leaves from chard and reserve. Cut stems into feed tube lengths.
  • Ultra thick: Stand stems in feed tube; slice, using light pressure.
  • Heat oil in heavy 4-quart saucepan over medium heat. Add contents of work bowl and cook until soft, stirring occasionally, about 15 minutes.
  • Add stock and water; bring to a boil. Mix in penne and cook 5 minutes.
  • Ultra thick: Roll up chard leaves and arrange in feed tube. Slice, using light pressure. Add chard leaves to saucepan.
  • Mix in beans, fennel seed, red pepper flakes, salt and pepper.
  • Bring to boil and cook until penne is tender, about 3 minutes.
  • Can be made ahead. Pass the Parmesan cheese.

PASTA WITH KIELBASA AND SWISS CHARD



Pasta With Kielbasa and Swiss Chard image

Make and share this Pasta With Kielbasa and Swiss Chard recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Penne

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 lb swiss chard (preferably red, from 1 bunch)
1/2 lb 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 lb penne
1/2 cup finely grated parmigiano-reggiano cheese, 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.

Nutrition Facts : Calories 598.8, Fat 26.9, SaturatedFat 8.2, Cholesterol 44.6, Sodium 1157.4, Carbohydrate 73.2, Fiber 10.8, Sugar 2, Protein 18.7

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