Swiss Chard Pasta With Toasted Hazelnuts And Parmesan Recipes

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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 CARAMELIZED ONION, SWISS CHARD AND GARLICKY BREAD CRUMBS



Pasta With Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs image

The warm, nutty flavor of good varieties of whole wheat pasta is robust enough to stand up to intense, complicated sauces, yet satisfying with just a little butter and Parmesan shaved over the top.

Provided by Melissa Clark

Categories     dinner, easy, weekday, pastas, main course

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 10

3 tablespoons butter or olive oil
5 anchovy fillets
2 garlic cloves, finely chopped
2/3 cup bread crumbs
1 tablespoon extra virgin olive oil, plus additional for drizzling
1 yellow onion, halved from stem to root and thinly sliced crosswise
Kosher salt
pepper
1 pound Swiss chard, ribs removed, leaves chopped
1/2 pound whole-wheat pasta, such as fusilli

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.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 13 grams, Carbohydrate 85 grams, Fat 17 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 749 milligrams, Sugar 7 grams

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

ROASTED SWISS CHARD STEMS



Roasted Swiss Chard Stems image

When a recipe calls for Swiss chard leaves, save the stems. You can make delicious use of the stems by roasting them to tender and golden.

Provided by Molly Watson

Categories     Side Dish     Dinner

Time 40m

Yield 4

Number Of Ingredients 4

Stems from 1 to 2 bunches of chard
1 tablespoon olive oil, divided
Kosher salt, to taste
Fresh lemon juice, optional

Steps:

  • Gather the ingredients. Preheat the oven to 375 F.
  • Rinse the chard stems, pat dry, and trim off any brown bits.
  • Use about half of the oil to coat the bottom of a gratin dish or other baking dish that will hold the stems in a single layer. Lay stems in the dish, drizzle with remaining oil, and sprinkle with salt.
  • Cover the baking dish with foil and place it in the preheated oven. Bake 10 minutes, then remove the foil and bake until chard stems are tender and start to brown, about 20 more minutes.
  • Serve hot, warm, or at room temperature, with a squeeze of fresh lemon juice if desired.

Nutrition Facts : Calories 34 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 118 mg, Sugar 0 g, Fat 3 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g

SIMPLE SWISS CHARD PASTA



Simple Swiss Chard Pasta image

This easy pasta dish comes together in just 20 minutes. Skip the cheese to make it vegan, and use gluten-free pasta to make it gluten-free.

Provided by Jeanine Donofrio

Categories     Pasta

Time 20m

Yield 2-3

Number Of Ingredients 10

6 ounces pasta (I used Tinkyada Brown Rice Spaghetti)
1 teaspoon extra-virgin olive oil
4-5 chard leaves, stems diced, leaves coarsely chopped
½ teaspoon balsamic vinegar
1 cup canned fire roasted diced tomatoes
2 garlic cloves, minced
½ cup cooked white beans, drained and rinsed
Shaved pecorino cheese
¼ cup pine nuts (optional)
Sea salt & fresh black pepper

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.

SAUTEED SWISS CHARD WITH PARMESAN CHEESE



Sauteed Swiss Chard with Parmesan Cheese image

Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!

Provided by DannyBoy

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
½ small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
½ cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
1 pinch salt to taste

Steps:

  • Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 4.9 g, Cholesterol 17.5 mg, Fat 13.4 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 202.4 mg, Sugar 1.4 g

SWISS CHARD PASTA WITH TOASTED HAZELNUTS AND PARMESAN



Swiss Chard Pasta With Toasted Hazelnuts and Parmesan image

This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart a subtle sweetness and a lovely crunch that's complemented perfectly by the sharp, salty bite of Parmesan shavings. It's a delicious combination, and also a really pretty pasta salad.

Provided by Andrea Bemis

Categories     HarperCollins     Dinner     Pasta     Vegetarian     Hazelnut     Parmesan     Leafy Green     Peanut Free     Soy Free     Kid-Friendly

Yield 4-6 servings as a side

Number Of Ingredients 9

¼ cup hazelnuts
1 pound bow tie pasta (farfalle)
8 tablespoons unsalted butter, plus more if needed
4 cloves of garlic, minced
Hefty pinch each of salt and freshly ground black pepper
Small pinch of crushed red pepper flakes
1 bunch Swiss chard, stems finely chopped and greens thinly sliced
4 ounces Parmesan cheese, shaved
2 tablespoons balsamic vinegar (optional)

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.

CREAMY SWISS CHARD PASTA



Creamy Swiss Chard Pasta image

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

Provided by Derf2440

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb swiss chard
1 tablespoon olive oil
2 garlic cloves, smashed
1/4 cup onion, chopped
2 large tomatoes, chopped
1/2 cup fat free sour cream or 1/2 cup plain yogurt
1/2 cup 2% low-fat milk
1/4 cup parmesan cheese
8 ounces fettuccine pasta, cooked according to package
salt and pepper

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.

Nutrition Facts : Calories 314.9, Fat 8, SaturatedFat 2.4, Cholesterol 53.8, Sodium 395.3, Carbohydrate 48, Fiber 3.1, Sugar 8, Protein 14.6

PASTA WITH SWISS CHARD



Pasta with Swiss Chard image

This is a colorful, delicious pasta dinner with a healthy dose of Swiss chard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 9

Coarse salt and ground pepper
1 small garlic clove
1 slice white sandwich bread, torn into large pieces
2 tablespoons grated Parmesan cheese, plus more for serving
3 tablespoons butter
12 ounces gemelli, fusilli, or other short twisted pasta
1 medium red onion, halved and thinly sliced
2 bunches green Swiss chard (about 1 1/2 pounds total), stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
1 to 2 tablespoons white-wine vinegar

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.

SAUTEED SWISS CHARD



Sauteed Swiss Chard image

Make chard taste incredible with this Swiss chard recipe! Amp the flavors in this easy side dish by adding pine nuts and Parmesan.

Provided by Sonja Overhiser

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 8

1 bunch (12 ounces) Swiss chard or rainbow chard
2 garlic cloves
2 tablespoons olive oil
1/4 teaspoon kosher salt
1 pinch red pepper flakes
Fresh ground black pepper
2 tablespoons shredded Parmesan cheese (optional)
2 tablespoons toasted pine nuts (optional)

Steps:

  • Wash and dry the chard leaves. Remove the stems and roughly chop the chard (follow the instructions in How to Cut Kale). If you'd like, thinly slice the tender part of the stems and add that to the mix (discard the large tough parts of the stems; or you can discard the stems entirely).
  • Smash and peel the garlic cloves.
  • Add the olive oil to a large skillet and heat it over medium-high heat. Add the smashed garlic and chard and cook for 4 minutes, stirring frequently until wilted and bright green.
  • Remove from the heat and add the kosher salt, red pepper flakes. and several grinds of fresh ground pepper.
  • Discard the garlic cloves and serve immediately. If desired, serve with shredded Parmesan and toasted pine nuts.

Nutrition Facts : Calories 80 calories, Sugar 1 g, Sodium 326.9 mg, Fat 7.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 3.9 g, Fiber 1.5 g, Protein 1.7 g, Cholesterol 0 mg

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2010-10-22 Oven-roasted Swiss chard doesn’t offer so much a momentous revelation as it does a quiet satisfaction. It’s nothing more than a simple, last-minute side dish, except perhaps a boon for chard that’s slightly droopy and almost past its prime. While roasting won’t resurrect lifeless chard…
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  • Arrange the still-damp chard leaves and stems in a single layer on two baking sheets and drizzle with 1 to 2 tablespoons oil (be sparing with the oil) and toss to ensure all surfaces of the leaves are barely slicked.
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  • Bring a large pot of water to a boil. Add a large pinch of salt and the pasta, and cook according to the package directions, until al dente. Reserve 1/2 cup of the cooking water, before draining the pasta.
  • Meanwhile, heat the olive oil in a large pan over medium heat. Add the garlic, and cook for 2 minutes, stirring frequently, until it begins to turn golden around the edges, then immediately transfer to a plate. Add the red pepper flakes, swiss chard, and a pinch of salt, and cook, stirring often, until wilted, about 2 minutes.
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Estimated Reading Time 4 mins
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