Lidias Pasta With Swiss Chard Food

PASTA WITH SWISS CHARD

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.

RIGATONI WITH SWISS CHARD AND SAUSAGE

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 the pasta.
• Meanwhile, heat the olive oil in a large Dutch oven or wide skillet over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Transfer to a plate using a slotted spoon; set aside.
• Wipe the Dutch oven clean; add the butter and melt over medium heat. Add the garlic and cook, stirring, until slightly softened, 1 to 2 minutes. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Sprinkle in the flour and cook, stirring, until combined, 1 to 2 minutes.
• Add the milk to the chard mixture and bring to a boil; cook 1 minute. Stir in the sausage, parmesan, lemon zest and a few grinds of pepper. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Add the pasta to the pot and toss, adding enough of the reserved pasta water to loosen.

PASTA WITH SWISS CHARD

Steps:

• In a large skillet heat the oil and stir in the onion. Cook for 2 minutes and stir in the garlic. Add the chopped Swiss chard and toss to coat. Pour in the wine or stock and stir to coat. When the chard begins to wilt, stir in the tomatoes, red pepper flakes and pine nuts. Bring to a simmer and stir in the reserved pasta cooking water. Remember: Do Not over cook the chard. It is ready to serve just after it has wilted. Immediately add the cooked pasta and toss to coat. Serve immediately.

PENNE WITH SWISS CHARD

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.

LINGUINE WITH SWISS CHARD AND GARLIC

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat.
• Add bread crumbs and cook, stirring constantly until golden brown, about 2 minutes.
• Scrape into a small bowl and stir in Parmesan cheese.
• Cook linguine in a large pot of boiling salted water until al dente, 10 to 12 minutes.
• While pasta cooks, wipe out skillet.
• Add remaining oil to skillet and heat over medium heat.
• Add garlic and crushed red pepper flakes to taste.
• Cook, stirring constantly, until garlic is golden but not brown, about 30 seconds.
• Stir in Swiss chard.
• Stir in salt and 1/4 cup water.
• Cook, stirring occasionally until Swiss chard is tender, about 8 minutes.
• Add additional water if chard becomes dry.
• Drain linguine and return to pot, add Swiss chard, and toss to combine.
• Serve sprinkled with crumbs.

PASTA WITH SWISS CHARD

Steps:

• Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan; cover and keep warm.
• Cut out and discard center ribs from Swiss chard or remove stems from spinach.
• Coarsely chop greens; set aside.
• In a large nonstick skillet cook garlic in hot oil over medium heat for 15 seconds. Add greens. Cook over medium-low heat about 3 minutes or until greens are wilted, stirring frequently.
• Stir in ricotta cheese, milk, basil, salt, pepper, and nutmeg. Cook and stir for 3 to 5 minutes more or until heated through.
• Add the ricotta mixture and tomato to cooked pasta; toss gently to combine. Sprinkle each serving with Parmesan cheese.

BACON AND SWISS CHARD PASTA

Steps:

• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
• Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and saut over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.
• Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.