Bacon And Swiss Chard Pasta Recipes

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BACON AND SWISS CHARD PASTA

Provided by Bon Appétit Test Kitchen

Categories     Pasta     Quick & Easy     High Fiber     Dinner     Vinegar     Bacon     Spring     Summer     Family Reunion     Chard     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7



Bacon and Swiss Chard Pasta image

Steps:

  • Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
  • Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and saut over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.
  • Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.

1 pound linguine
12 ounces bacon, cut crosswise into 1/2-inch slices
1 very large red onion, halved, sliced (about 6 cups)
2 large bunches Swiss chard, stemmed, chopped (about 12 cups)
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
2/3 cup grated Parmesan cheese

PASTA WITH SWISS CHARD

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



Pasta with Swiss Chard image

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

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

PASTA WITH SWISS CHARD BACON AND LEMONY RICOTTA

This is fantastic! There are so many different flavors going on... Creamy ricotta, tangy lemon, salty bacon... YUMM-O! I found this in Rachael Ray's 365: No Repeats cookbook when I was looking for a recipe to use up some leftover ricotta. I used arugula instead of the Swiss chard, so use what you have. Omit the bacon (or use a vegetarian one) and use vegetable stock to make it vegetarian. This doesn't re-heat very well, so only make as much as you need.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Pasta With Swiss Chard Bacon and Lemony Ricotta image

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.

1 lb corkscrew macaroni
2 tablespoons olive oil
5 slices bacon, coarsely chopped
3 garlic cloves, chopped
1 small yellow onion, chopped
1/2 teaspoon red pepper flakes
1 bunch swiss chard, cleaned and coarsely chopped
1 cup chicken stock
1 cup ricotta cheese
1 lemon, juice and zest of
1 cup parmesan cheese, grated

CHARD & BACON LINGUINE

I use Swiss chard every way I can, and that includes stirring it into this breezy linguine. When you're short on time, this dish keeps life simple. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Chard & Bacon Linguine image

Steps:

  • Cook linguine according to package directions; drain. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 1 minute longer., Add broth, wine, salt and Swiss chard to skillet; bring to a boil. Cook and stir 4-5 minutes or until chard is tender., Add linguine; heat through, tossing to combine. Sprinkle with cheese.

Nutrition Facts : Calories 353 calories, Fat 14g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 7g fiber), Protein 14g protein. Diabetic Exchanges

8 ounces uncooked whole wheat linguine
4 bacon strips, chopped
4 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
1/2 cup dry white wine or additional chicken broth
1/4 teaspoon salt
6 cups chopped Swiss chard (about 6 ounces)
1/3 cup shredded Parmesan cheese

SPAGHETTI WITH BACON AND CHARD

Bacon and chard are the stars of this quick pasta dinner. Smokey bacon flavors creamy sauce with sharp Pecorino cheese that coats swirls of spaghetti and the earthy greens. It's a decadent way to eat your veggies.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 22



Spaghetti with Bacon and Chard image

Steps:

  • Gather your ingredients.
  • Place a large pot of water on to boil for pasta.
  • Stem the chard. Chop the stems. Coarsely chop the greens and keep separate.
  • Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide.
  • Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop.
  • Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any.
  • Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb.
  • Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water.
  • Toast nuts while pasta cooks in small skillet over moderate heat.
  • Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table.
  • To a shaker, add wine, brandy, simple syrup, allspice and orange juice. Shake it up. Pour into a wine glass and top with seltzer.

1 large bunch or 1 1/2 pounds large, leafy Swiss chard
1/2 pound meaty bacon, Oscar's Smoke House preferred brand
2 tablespoons EVOO or butter
1 onion, white or yellow
1 leek
4 cloves garlic
Salt and pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons thyme
1/2 cup white wine
1/2 cup stock, optional
1 pound spaghetti
1 cup pecans
About 3/4 cup heavy cream
About 1 cup grated Pecorino cheese, plus more for serving
Red Wine Spritzer, for serving, recipe follows
4 ounces dry, fruity red wine, like Valpolicella or your favorite red
2 ounces brandy
1/2 ounce simple syrup
3 to 4 allspice berries
Juice of 1/2 an orange
1/2 cup chilled seltzer

SWISS CHARD AND BACON WITH GEMELLI PASTA

A quick and tasty meal. Even my picky teenager and her friend liked it. It actually tasted pretty good as leftovers eaten cold like a pasta salad. Serve with Caesar salad and cheesy garlic bread.

Provided by Nicole Chambers-Bowman

Categories     Pasta by Shape

Time 30m

Yield 6

Number Of Ingredients 7



Swiss Chard and Bacon with Gemelli Pasta image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add gemelli and boil until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
  • While the gemelli is cooking, remove and slice Swiss chard stems. Cut leaves in half lengthwise, then thinly slice.
  • Cook bacon in a Dutch oven or large skillet over medium-high heat until lightly browned, 4 to 5 minutes. Add onion and garlic; cook and stir for 2 minutes. Add chard stems and cook for 1 minute, then add leaves and cook until wilted, about 2 more minutes.
  • Add warm gemelli and olive oil to the chard mixture. Stir to combine and cook until heated through, about 2 minutes. Serve topped with Parmesan cheese.

Nutrition Facts : Calories 309.4 calories, Carbohydrate 44.2 g, Cholesterol 10.3 mg, Fat 9.8 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 2.5 g, Sodium 323.1 mg, Sugar 2.8 g

12 ounces gemelli pasta
1 large bunch Swiss chard
6 slices thick-cut bacon, diced
½ medium onion, halved and sliced
1 clove garlic, minced, or more to taste
2 tablespoons extra-virgin olive oil
¼ cup shredded Parmesan cheese, or to taste

PASTA WITH SWISS CHARD, BACON, AND LEMONY RICOTTA CHEESE

Categories     Cheese     Pasta     Ricotta     Bacon     Chard     Simmer     Boil

Yield 4 servings

Number Of Ingredients 13



Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese image

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, deep skillet over moderate heat. Add the EVOO and bacon and cook until the bacon crisps, about 3 minutes. To the bacon add the garlic, onions, salt, pepper, and crushed 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 and a couple of ladles, about a cup, of the starchy, boiling water from the cooking pasta. When the liquid comes up 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 1/4 cup of the ricotta mixture in the bottom of each of 4 pasta bowls and reserve.
  • Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute or so to let the juices absorb into the pasta. Turn the heat off and add the grated Parmigiano cheese to the pasta and greens and continue to toss to distribute. Serve the pasta immediately, dishing it up on top of the ricotta cheese. Stir the lemony ricotta up in your bowl to mix with the pasta.

Coarse salt
1 pound cellantani (ridged corkscrew-shaped pasta) or other ridged short-cut pasta
Freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
5 slices bacon, coarsely chopped
3 or 4 garlic cloves, chopped
1 small yellow onion, chopped
1/2 teaspoon crushed red pepper flakes
1 bunch of Swiss chard, cleaned and coarsely chopped
1 cup chicken stock or broth
1 cup whole-milk ricotta cheese
Zest and juice of 1 lemon
1 cup grated Parmigiano-Reggiano (a few handfuls), plus some to pass at the table

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