Rigatoni With Swiss Chard And Bell Peppers Recipes

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STIR-FRIED SWISS CHARD AND RED PEPPERS



Stir-Fried Swiss Chard and Red Peppers image

This is particularly beautiful if you can find rainbow chard, those multicolored bunches with red, white and yellow stems. Slice the chard crosswise in thin strips. If the pieces are too thick, they'll be tough.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 20m

Yield Serves three to four

Number Of Ingredients 14

1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
1 tablespoon peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound Swiss chard, preferably rainbow chard, stems trimmed, washed in two changes of water and cut crosswise in 1/2-inch strips
1 medium red bell pepper, cut in 1/4-by-2-inch julienne 1 cup julienne
1/4 cup thinly sliced scallions or minced red onion
1/4 cup coarsely chopped cilantro (optional)
Cooked quinoa, brown or red rice, or rice noodles for serving

Steps:

  • In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 463 milligrams, Sugar 3 grams

BAKED RIGATONI WITH SWISS CHARD AND SAUSAGE



Baked Rigatoni with Swiss Chard and Sausage image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces rigatoni
2 tablespoons extra-virgin olive oil
12 ounces hot Italian sausage, casings removed
1 onion, chopped
1 small bunch Swiss chard, leaves and stems chopped separately
3 cloves garlic, minced
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
1/2 teaspoon dried oregano
Freshly ground pepper
1 cup ricotta cheese
3/4 cup shredded mozzarella cheese
Parmesan cheese, for topping

Steps:

  • Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned, 3 to 5 minutes. Add the onion and chard stems; cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook 30 seconds. Add the tomatoes, oregano, 1/4 teaspoon salt and a few grinds of pepper.
  • Cook, stirring, until thickened, about 4 minutes. Add the chard leaves and cook, stirring, until softened, about 3 minutes. Add the pasta and 1/4 cup reserved cooking water to the sauce and stir to coat, adding more cooking water as needed to loosen; season with salt and pepper. Transfer to a 3-quart baking dish. Dollop spoonfuls of the ricotta on top, then sprinkle with the mozzarella. Broil until golden brown and bubbling, 3 to 5 minutes. Let rest 5 minutes before serving. Sprinkle with parmesan.

RIGATONI WITH SWISS CHARD AND BELL PEPPERS



Rigatoni With Swiss Chard And Bell Peppers image

Make and share this Rigatoni With Swiss Chard And Bell Peppers recipe from Food.com.

Provided by Kikimony

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces rigatoni pasta (about 5 cups)
2 tablespoons olive oil
1 red bell pepper, cut into 1 inch-long by ½ inch-wide strips
1/4 cup coarsely chopped onion
2 cloves garlic, minced
1 cup chicken broth
8 cups coarsely chopped swiss chard leaves (about 8 ounces)
1 tablespoon butter
1/2 teaspoon fresh ground pepper, to taste
2 tablespoons balsamic vinegar
1/4 teaspoon salt, to taste
1/4 cup freshly grated parmesan cheese
fresh ground pepper (optional)

Steps:

  • Boil rigatoni until al dente.
  • While the rigatoni is cooking, heat the oil in a large nonstick sauté pan over medium-high heat.
  • Add the bell pepper, onion, and garlic; cook, stirring occasionally, until the bell pepper is crisp-tender, about 5 minutes.
  • Reduce the heat to medium; stir in the chicken broth, chard, butter, and pepper; cover and cook until the chard and the bell pepper are tender, about 5 minutes.
  • Remove the pan from the heat; stir in the balsamic vinegar and salt.
  • When the rigatoni is done, drain well; return to the pot.
  • Add the chard mixture and toss; Add the Parmesan cheese and toss again.
  • Taste and adjust the seasoning.

Nutrition Facts : Calories 487, Fat 15.8, SaturatedFat 5, Cholesterol 85, Sodium 628.1, Carbohydrate 68.9, Fiber 4.9, Sugar 5.5, Protein 17.6

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