Simple Light Swiss Chard And Spaghetti Food

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.

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.

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.

SAUSAGE AND SWISS CHARD PASTA

Steps:

• Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer., Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.

SIMPLE SWISS CHARD

Steps:

• Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper 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.

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 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.

SIMPLE LIGHT SWISS CHARD AND SPAGHETTI

Steps:

• Bring a large pot of water to boil. While chopping vegetables and opening cans.
• Saute garlic and oregano in oil over medium heat for about 1 minute until garlic is slightly cooked (but not browned), then add swiss chard and cook until wilted.
• When water comes to a boil, add salt and sprig from oregano along with the pasta and cook 2 minutes less than the package directions indicate for the pasta cooking time.
• Add the white wine to the swiss chard pan to deglaze it, scraping the bits in the bottom of the pan. Let the alcohol cook off for a few minutes then add tomatoes (with liquid) and salmon.
• Break up the salmon a bit in the sauce.
• When the pasta is 2 minutes from finished, remove the pasta from the water and finish cooking in the sauce. Serve immediately.

SPAGHETTI WITH CHARD, CHILLI AND ANCHOVIES

Steps:

• Put a large saucepan of water on for the pasta and put a kettle on to boil at the same time.
• Strip the leaves from the stalks of chard. Roll them up and slice finely, then leave to one side. Cut the stalks into 1-2cm/½-¾in pieces.
• Put the olive oil and anchovies into a large pan and warm slowly, stirring until the anchovies seem to melt into the oil. Take off the heat and stir in the garlic and chilli flakes, then put back on the heat, turned up to medium, and add the chopped chard stalks. Turn the stalks around in the oil for a minute or so to soak up the flavour. Pour in the 125ml/4fl oz hot water from the kettle, stir again, and bring to a bubble. Put the lid on the pan and cook at a fast simmer until the stalks are tender; this will take 5-7 minutes. If you're cooking with larger-stemmed chard, they may need 10 minutes.
• When the pasta water has come to the boil, add salt, then drop in your spaghetti and cook according to the packet instructions, but start checking a couple of minutes before it says.
• Add the shredded chard leaves to the stalks, give a good stir, replace the lid, and leave them to wilt for 2-4 minutes. Once they're ready, turn the heat off under the pan, keeping the lid on, while you wait for the pasta.
• Use a pasta fork or tongs to add the cooked spaghetti to the pan of chard. It doesn't matter if the pasta is dripping with water, as that starchy liquid will help thicken your sauce. Turn the spaghetti well in the chard and anchovy mixture; you may need to add up to 4 tablespoons of cooking water but go slowly, and stop when the sauce cleaves to the strands of spaghetti.
• Grate over about 2 tablespoons' worth of cheese and stir, then add a generous pour of olive oil and stir again. Taste to see if you want more cheese or oil, then turn into a warmed bowl or bowls, and bring the cheese, a grater and the bottle of olive oil to the table.