Pasta With Kielbasa And Swiss Chard Recipes

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RIGATONI WITH SWISS CHARD AND SAUSAGE



Rigatoni with Swiss Chard and Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces rigatoni
2 tablespoons extra-virgin olive oil
12 ounces sweet Italian sausage, casings removed, crumbled
4 tablespoons unsalted butter
6 cloves garlic, chopped
1 bunch Swiss chard, stems removed, leaves chopped
1 tablespoon plus 1 teaspoon all-purpose flour
1 3/4 cups milk (not skim)
1/2 cup grated parmesan cheese (about 1 ounce)
Grated zest of 2 lemons
Freshly ground pepper

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.

Nutrition Facts : Calories 756 calorie, Fat 37 grams, Cholesterol 75 milligrams, Sodium 910 milligrams, Carbohydrate 76 grams, Fiber 4 grams, Protein 28 grams

SAUSAGE AND SWISS CHARD PASTA



Sausage and Swiss Chard Pasta image

I whipped up lunch with fresh produce from the farmers market and the result was amazing. -Kate Stiltner, Rockford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

12 ounces uncooked orecchiette or small tube pasta (about 2-1/2 cups)
1 tablespoon olive oil
1/2 pound bulk Italian sausage
1/2 cup chopped red onion
1 medium fennel bulb, chopped
1/2 pound baby portobello mushrooms, chopped
3 garlic cloves, minced
1 bunch Swiss chard, trimmed and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated Parmesan cheese, divided
1/2 cup pine nuts or chopped walnuts, toasted

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.

Nutrition Facts : Calories 487 calories, Fat 25g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

PASTA WITH SWISS CHARD



Pasta with Swiss Chard image

Garden fresh Swiss chard is quickly cooked with olive oil, garlic, and capers in this quick and easy Italian-inspired meal.

Provided by JNADRIG

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 2

Number Of Ingredients 8

⅓ pound whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 bunch Swiss chard, chopped
1 teaspoon capers
salt and pepper to taste
1 teaspoon lemon juice, or to taste
¼ cup grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 453 calories, Carbohydrate 62.3 g, Cholesterol 8.8 mg, Fat 17.7 g, Fiber 11.5 g, Protein 17.1 g, SaturatedFat 3.9 g, Sodium 443.5 mg, Sugar 4.2 g

PASTA WITH KIELBASA AND SWISS CHARD



Pasta With Kielbasa and Swiss Chard image

Make and share this Pasta With Kielbasa and Swiss Chard recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Penne

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 lb swiss chard (preferably red, from 1 bunch)
1/2 lb kielbasa, quartered lengthwise, then cut crosswise into 1/2-inch-thick pieces
2 tablespoons olive oil
1/2 teaspoon salt
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon dried hot red pepper flakes
3/4 lb penne
1/2 cup finely grated parmigiano-reggiano cheese, plus additional for serving

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.

Nutrition Facts : Calories 598.8, Fat 26.9, SaturatedFat 8.2, Cholesterol 44.6, Sodium 1157.4, Carbohydrate 73.2, Fiber 10.8, Sugar 2, Protein 18.7

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