Pasta With Swiss Chard Food

PASTA WITH SWISS CHARD

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse garlic until finely chopped. Add bread and Parmesan; season with salt and pepper. Pulse until coarse crumbs form. In a large skillet, melt 1 tablespoon butter over medium heat. Add crumbs and cook, tossing, until browned, 6 to 8 minutes. Transfer crumbs to a bowl, and set aside; wipe skillet clean.
• Cook pasta in boiling water until al dente, according to package instructions. Reserving 1 cup pasta water, drain pasta, and return to pot. Set aside.
• While pasta is cooking, melt 1 tablespoon butter in skillet over medium heat. Add onion; cook until lightly browned, 6 to 8 minutes. Add chard stalks and 1/2 cup pasta water; cook, stirring often, until beginning to soften, about 4 minutes. Add leaves, and cook until tender, 4 to 6 minutes more. Stir in vinegar.
• Add chard mixture and remaining tablespoon butter to pasta. Season with salt and pepper; toss to combine. Thin with pasta water, if desired. Serve topped with breadcrumbs and additional Parmesan.

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.

CREAMY SWISS CHARD PASTA WITH LEEKS, TARRAGON AND LEMON ZEST

Steps:

• Bring a large pot of salted water to a boil. Prepare the chard: Tear the leaves off the stems, separating the leaves and stems. Thinly slice the stems, then coarsely tear the leaves into bite-size pieces. Set both aside in separate bowls.
• Prepare the leeks: Trim off the bottom and the dark green portion at the top, halve the remaining white and pale green portion lengthwise, then thinly slice them crosswise. Wash and drain the sliced leeks. Set aside.
• Prepare the bread crumbs: In a large skillet, melt 2 tablespoons butter over medium. Add the panko, season lightly with salt and generously with pepper, and cook, stirring occasionally, until golden and toasted, 3 to 4 minutes. Stir in nutritional yeast, then transfer to a paper towel-lined plate.
• Wipe out the skillet. Add the remaining 3 tablespoons butter and melt over medium-high. Add the leeks, chard stems, garlic and thyme, season with salt and pepper, and cook, stirring occasionally, until leeks start to wilt and soften, about 5 minutes. Add the torn chard, season with salt and pepper, and cook, stirring, until just wilted, 2 minutes.
• Add the stock and heavy cream, and boil over high until thickened, about 10 minutes.
• Once the mixture is simmering, add the pasta to the pot of boiling water and cook until al dente. Drain pasta.
• Transfer chard mixture to the empty pasta pot. Stir in the cooked pasta, then sprinkle with the Parmesan, stirring vigorously to melt it into the sauce. Season to taste with salt and pepper.
• Divide among shallow bowls or plates. Sprinkle generously with the prepared bread crumbs, top with tarragon and grate fresh lemon zest on top. Serve immediately.

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.

WHOLE-WHEAT SPAGHETTI WITH SWISS CHARD AND PECORINO CHEESE

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.

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.

PASTA WITH SWISS CHARD BACON AND LEMONY RICOTTA

Steps:

• Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.
• While the pasta cooks, preheat a large skillet over moderate heat. Add the olive oil and bacon, and cook until the bacon crisps, about 3 minutes.
• To the bacon add the garlic, onions, salt, pepper and red pepper flakes and cook, stirring frequently, for 5 minutes or until the onions are lightly caramelized.
• Add the chopped Swiss chard, toss to coat, and wilt the chard down.
• Turn the heat up to high and add the chicken stock. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.
• In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place ¼ cup of the ricotta mixture in the bottom of 4 bowls. Set aside.
• Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute to let the juices absorb into the pasta.
• Turn the heat off and add the grated Parmesan cheese and toss to distribute. Serve immediately, dishing it up on top of the ricotta cheese. Stir before eating.

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.

PASTA WITH CARAMELIZED ONION, SWISS CHARD AND GARLICKY BREAD CRUMBS

Steps:

• In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
• Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.

CREAMY SWISS CHARD PASTA

Steps:

• Wash swiss chard, cut into small pieces.
• Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
• Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
• Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
• Serve warm.

PASTA WITH SAUSAGE, SWISS CHARD, AND PINE NUTS

Steps:

• Bring a pot of water to a boil. Measure out 1 cup boiling water and pour over raisins in a small dish; let soak until plump, about 15 minutes, then drain.
• While raisins are soaking, add a generous amount of salt to pot of boiling water; cook pasta until al dente according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
• In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until browned, about 5 minutes. Add chard and garlic, and season with pepper; cook, tossing, until chard wilts, 2 to 3 minutes.
• Add sausage mixture to pot along with raisins, pine nuts, parmesan, and 1/2 cup reserved pasta water; toss with pasta to combine. Add enough additional pasta water to create a thin sauce to coat pasta.
• To serve, divide among shallow bowls, and sprinkle with more cheese.
• Pine Nuts
• Pine nuts can be used in both savory and sweet dishes. They can be refrigerated up to 3 months, or frozen up to 9 months, in an airtight container.

SWISS CHARD PASTA WITH TOASTED HAZELNUTS AND PARMESAN

Steps:

• Add the hazelnuts to a small skillet over medium heat. Toast them slowly, shaking the pan often, until lightly browned, 8 to 10 minutes. Remove them from the skillet, and when they are cool enough to handle, roughly chop the nuts.
• Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain it, reserving 1/2 cup of the cooking liquid and add it to a large bowl.
• In a large skillet, heat the butter over medium-low heat. Once the butter begins to foam, add the garlic and use a wooden spoon to stir the mixture constantly until the butter begins to brown and have a slight nutty aroma, about 5 minutes. Add the salt, black pepper, and red pepper flakes. Give the mixture a good stir, and then set it aside to infuse for about 5 minutes longer away from the heat.
• Pour the butter mixture (scraping the garlic, salt, pepper, and red pepper flakes) all over the warm pasta. If the pasta feels a bit dry, add a touch of the reserved cooking liquid. Toss to combine and set aside.
• Set the same skillet (without cleaning it) over medium-high heat. Add the chard stems and cook for 5 minutes. Add the chard leaves and continue to cook, tossing the mixture every so often, until the greens begin to wilt and turn bright green, 3 to 5 minutes longer. Add a touch more butter or oil to the pan if it dries out too much.
• Add the Swiss chard and hazelnuts to the pasta and toss it all together. Add the Parmesan shavings and the balsamic vinegar (if you're using it); toss. Taste for seasonings and add more salt and pepper if needed.
• Serve warm or at room temperature.
• Note
• Localize it: You can use kale instead of chard, and any nut will work in place of the hazelnuts. Fresh out of balsamic vinegar? Red wine vinegar or freshly squeezed lemon juice will work.