WHOLE-WHEAT SPAGHETTI WITH SWISS CHARD AND PECORINO CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
- Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.
Nutrition Facts : Calories 377 calorie, Fat 10.5 grams, SaturatedFat 2 grams, Cholesterol 4 milligrams, Sodium 474 milligrams, Carbohydrate 60 grams, Fiber 11 grams, Protein 14 grams, Sugar 9 grams
SWISS CHARD WITH RAISINS AND ALMONDS
Categories Leafy Green Side Sauté Easter Raisin Almond Sherry Chard Chile Pepper Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring Sherry and raisins to a simmer in a small saucepan. Remove from heat; let cool.
- Heat oil in a large heavy pot over medium-high heat. Add almonds and cook, stirring frequently, until just beginning to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute more. Add chard by handfuls to pot, tossing to wilt between additions, and cook until tender, about 4 minutes.
- Add raisins with soaking liquid, chile, lemon zest, and 2 teaspoons lemon juice. Season with salt, pepper, and more lemon juice, if desired, and toss to combine.
SWISS CHARD AND PECAN PESTO
This tasty pesto is delicious tossed with warm pasta and chicken or spread on garlic bread.
Provided by MeghanO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.
- Process the basil, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the Swiss chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 4.4 g, Cholesterol 7.4 mg, Fat 22.1 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 3.7 g, Sodium 319.1 mg, Sugar 1.1 g
EASY BASIL PESTO WITH ALMONDS
Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.
Provided by SAS4U
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g
SWISS-CHARD AND ALMOND PASTA
When in the mood for an inventive spin on classic spaghetti, turn to this delicious pasta filled with wilted rainbow chard, toasted almonds and a hint of lemon zest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Toast almonds on a rimmed baking sheet 8 to 10 minutes; when cool enough to handle, chop and set aside. Bring a large pot of salted water to a boil; add pasta and cook according to package directions until al dente. Reserve 1 1/4 cups pasta water; drain.
- Meanwhile, in a large straight-sided skillet, heat 1/4 cup oil, garlic, and red-pepper flakes over medium until garlic is just fragrant, about 1 minute. Add chard leaves and stems in a few batches and cook, covered, stirring occasionally, until just wilted, 4 to 6 minutes. Add almonds, lemon zest and juice, and reserved pasta water. Add cooked pasta and remaining 2 tablespoons oil; toss to coat. Stir in pecorino; season with salt and black pepper. Serve with more cheese.
WHOLE WHEAT SPAGHETTI WITH SWISS CHARD AND PECORINO CHEESE
My husband and I enjoyed this dish for dinner on New Year's eve. It was a nice break from all the rich and unhealthy foods we had been eating throughout the holidays. This recipe came from Giada's Family Dinners.
Provided by Canadian_in_the_Bay
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Place the pine nuts on a heavy baking sheet or in a pie tin. Toast nuts in the oven, stirring occasionally to ensure they brown evenly for about 10 minutes or until they are brown. Set the nuts aside.
- Heat the oil in a large, heavy frying pan over medium-high heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juice, the wine, and the red pepper flakes. Bring to a boil. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, until the tomatoes begin to break down and the chard is very tender, about 5 minutes. Season the chard mixture to taste with salt and pepper.
- While performing step 2, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 8 minutes. Drain. Add the spaghetti to the chard mixture and toss to combine.
- Transfer the pasta to bowls; sprinkle with pine nuts, olives, and cheese on top and serve.
Nutrition Facts : Calories 369.2, Fat 8.6, SaturatedFat 1, Sodium 712.9, Carbohydrate 64.5, Fiber 5.8, Sugar 8.6, Protein 14
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