Pasta With Beans And 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.

CHARD & WHITE BEAN PASTA

Steps:

• Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., In a 6-qt. stockpot, heat oil over medium heat; saute leeks and onion until tender, 5-7 minutes. Add garlic and sage; cook and stir 2 minutes., Add potato and chard; cook, covered, over medium-low heat 5 minutes. Stir in beans, dry seasonings and reserved pasta water; cook, covered, until potato and chard are tender, about 5 minutes., Add pasta, basil and vinegar; toss and heat through. Serve with sauce.

SPAGHETTI WITH BACON AND CHARD

Steps:

• Gather your ingredients.
• Place a large pot of water on to boil for pasta.
• Stem the chard. Chop the stems. Coarsely chop the greens and keep separate.
• Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide.
• Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop.
• Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any.
• Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb.
• Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water.
• Toast nuts while pasta cooks in small skillet over moderate heat.
• Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table.
• To a shaker, add wine, brandy, simple syrup, allspice and orange juice. Shake it up. Pour into a wine glass and top with seltzer.

WHOLE-WHEAT PASTA WITH SAUSAGE AND SWISS CHARD

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.

SIMPLE SWISS CHARD PASTA

Steps:

• In a large pot of salted boiling water, cook pasta until al dente.
• Meanwhile, in a large skillet, heat oil over medium heat. Add chard stems and a pinch of salt. Give them a stir, then add the chard leaves and gently toss until they begin to wilt. Add the balsamic, tomatoes, garlic, white beans, freshly ground pepper, and toss. Once the chard is cooked down, add pasta and remove from heat. Serve with shaved pecorino cheese and pine nuts on top.

SWISS CHARD, SAUSAGE, PASTA, AND BEAN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring 1 teaspoon salt and water to a boil. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally for about 6 minutes.
• Stir Swiss chard stems and chicken bouillon granules into pasta and water. Continue cooking until pasta has cooked through but is still slightly firm, about 6 more minutes. Reserve 1 cup of the cooking liquid. Drain pasta and chard stems.
• Heat a large skillet over medium-high heat. Cook sausage links until evenly browned and no longer pink in the center. Transfer sausage to a plate and slice.
• Heat butter and red pepper flakes over medium heat in the skillet used to cook sausage; cook and stir onion and garlic in butter until tender and onion is translucent, about 5 minutes.
• Stir sliced Swiss chard leaves and balsamic vinegar into onion mixture and cook, stirring occasionally, until chard leaves are tender, about 5 minutes.
• Mix kidney beans and tomato into chard leaf and onion mixture; continue to cook for 3 more minutes.
• Stir pasta, chard stems, and 1/2 of the reserved cooking liquid into the vegetables. Season with salt and black pepper. If the sauce becomes too dry, add remaining cooking liquid.
• Transfer pasta mixture to a large baking dish.
• Arrange sliced sausage and crumbled feta cheese atop pasta, pressing the mixture down.
• Bake in the preheated oven until feta cheese begins to melt, about 15 minutes. Turn on the oven's broiler and broil until cheese is browned, 3 to 5 more minutes.

RIGATONI WITH SAUSAGE, CANNELLINI BEAN, AND SWISS CHARD RAGU

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 3-4 minutes, then add the garlic and saute for 1 minute. Add the sausage and brown for about 5 minutes, breaking up the clumps. Drain the grease from the pan and add the tomatoes with their juice and the chicken broth. Reduce the heat and simmer on low for about 30 minutes, stirring occasionally.
• While that is simmering, cook the rigatoni per package directions. Reserve a cup of the pasta water before draining the rigatoni.
• Add the rigatoni to the skillet. Add the chard, basil, oregano, beans, and some of the reserved water - enough to make the pasta slippery. Cook for about 3-4 minutes allowing the flavors to blend and the beans to warm up. Season with salt and pepper. Serve warm with the Parmesan cheese sprinkled on top.

CHARD & BACON LINGUINE

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 1 minute longer., Add broth, wine, salt and Swiss chard to skillet; bring to a boil. Cook and stir 4-5 minutes or until chard is tender., Add linguine; heat through, tossing to combine. Sprinkle with cheese.

SKILLET GNOCCHI WITH CHARD AND WHITE BEANS

Steps:

• Heat 1 tablespoon oil in a large non-stick skillet over medium heat.
• Add gnocchi and cook, stirring often, until gnocchi are plumped and starting to brown, about 5 to 7 minutes. Transfer to a bowl.
• Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring over medium heat for 1-2 minutes.
• Stir in garlic and water. Cover and cook until the onion is soft, 2 to 4 minutes.
• Add chard (or spinach) and cook, stirring until the leaves start to wilt, about 1-2 minutes.
• Stir in tomatoes, beans, salt and pepper and bring to a simmer. Add optional seasoning if using.
• Stir in the gnocchi and sprinkle with mozzarella and Parmesan cheeses.
• Cover and cook until the cheese is melted and bubbling, about 3 minutes.
• Serve with a green side salad.

PASTA WITH LIMA BEANS AND SWISS CHARD

Steps:

• Bring the water to a boil in a large pot.
• Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes.
• Add the garlic, red pepper flakes, parsley, onion, lima beans and prosciutto or ham.
• Reduce the heat to medium and cook until the garlic begins to brown and the onion is soft, about 5-6 minutes.
• Stir in the wine and boil until reduced by half, about 2 minutes.
• Add the chicken stock, cream, salt and pepper and simmer for 10-15 minutes, until the sauce is slightly thickened.
• Add the Swiss chard or spinach leaves to the sauce about 2 minutes before it's done, stirring well.
• While the sauce is simmering, add the pasta to the boiling water and cook until just tender.
• Drain the pasta well and return it to the pot.
• Pour the sauce over the pasta and cook over medium heat, stirring constantly, for 3 minutes.
• Remove the pan from the heat, stir in cheese and serve.

PASTA WITH KIELBASA AND SWISS CHARD

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.

PASTA WITH BEANS AND CHARD

Steps:

• Remove and discard the stems and thicker midribs from the Swiss chard leaves. Rinse the leaves well, then drain and coarsely chop them.
• Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
• Meanwhile, heat the oil in an extra-large saucepan or stir-fry pan. Add the onion and garlic and sauté over medium-low heat until the onion is golden.
• Add the wine and Swiss chard. Cover and cook just until the chard wilts, stirring once or twice, about 3 minutes.
• Stir in the tomatoes, beans, and raisins. Cook just until everything is heated through, another 4 to 5 minutes.
• Combine the fettuccine with the Swiss chard mixture in a large serving bowl. Toss well, season with salt and pepper, and toss again.
• Menu Suggestions
• I love this dish with cauliflower; two companionable possibilities are Cauliflower with Bread Crumbs (page 206) and Sautéed Cauliflower with Sun-Dried Tomatoes and Basil (page 198). Add a salad of greens, tomatoes, bell peppers, and olives.
• Another good way to complete the meal is with some crusty bread and a dairy-free version of the traditional insalata caprese (tomato, mozzarella, and basil salad). Arrange a platter of flavorful tomato slices overlapping thin slices of vegan mozzarella; sprinkle generously with sliced basil leaves and drizzle everything with good olive oil.
• nutrition information
• Calories: 310
• Total Fat: 6g
• Protein: 11g
• Carbohydrates: 55g
• Fiber: 7g
• Sodium: 565mg