WHOLE-WHEAT PASTA WITH SAUSAGE AND SWISS CHARD
Wellness Tip: Don't toss your Swiss chard stems! They add texture to this pasta sauce-plus extra antioxidants and vitamin K.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 2 minutes. Add the onion and chard stems; cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until the tomatoes start breaking apart, about 5 minutes.
- Add the chard leaves to the skillet and cook, stirring occasionally, until they start wilting, about 3 minutes. Add the pasta, the reserved cooking water and 1/4 cup cheese; toss to coat. Season with salt and pepper. Top each serving with the remaining cheese.
BAKED PASTA WITH CAULIFLOWER AND SWISS CHARD
Both the chard stems and leaves are used in this fall pasta dish. A rich, tangy sauce made with sour cream and Gruyere cheese brings it all together.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a large, straight-sided skillet, melt half of butter over medium-high. Add garlic, chard stems, cauliflower, and sage. Season with salt and pepper. Cook, stirring, until garlic is golden, 2 minutes. Add 1/2 cup water; cover. Cook until cauliflower is just tender, 5 minutes. Transfer to a bowl; stir in chard leaves.
- Cook pasta in a pot of salted boiling water until al dente. Drain, reserving 1 1/2 cups water. Add remaining butter and flour to skillet; cook over medium-high, whisking, until toasted, 1 minute. Slowly whisk in pasta water until smooth. Bring to a boil; cook, whisking, until mixture coats the back of a spoon, about 2 minutes. Reduce heat to low; whisk in sour cream and 1 1/2 cups cheese. Stir in pasta and chard mixture; top with remaining cheese. Transfer to oven; bake until cheese melts, about 10 minutes. Serve.
CAULIFLOWER AND SWISS CHARD GRATIN
This festive, elegant dish sidesteps the heaviness of traditional gratins by relying on puréed cauliflower instead of cream for a rich texture. Hints of cardamom and two kinds of cheese provide a gentle complexity that doesn't mask the flavors of the winter vegetables.
Provided by Paul Berglund
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small saucepan, add milk and cardamom pods and bring to a simmer over high heat, 2-3 minutes. As soon as milk reaches a simmer, immediately turn off heat and let steep, 30 minutes. Meanwhile, prepare chard for sautéing: Separate the stems from the leaves by cutting around the stems. Gather the stems together, then trim and discard the bottoms. Finely chop stems and set aside. Use a paring knife to peel away the onion skin, then cut onion in half. Remove the root end, then thinly slice into half-moons. Set aside. Peel garlic, trim the ends, then thinly slice. Place the chard stems, onion, and garlic into a heavy-bottomed pot. Add olive oil and a pinch of salt, then turn heat to high. Stir and sauté vegetables over high heat until they begin to sizzle. Turn heat to low and sweat the vegetables until they are soft and the onions are translucent, about 20 minutes. Meanwhile, bring a large pot of water to a boil over high heat.
- Blanch cauliflower: Cut away and discard cauliflower leaves, and trim the stems (set the stems aside for later). Slice cauliflower top into several large chunks, and cut half of the chunks into small florets. Heavily salt the boiling water ("just a little shy of ocean water"), then add the florets. When the water comes back to a simmer, continue to cook for 2 more minutes, then scoop out with a strainer or slotted spoon. The cauliflower should be slightly cooked but still al dente. Set aside. (Leave the heat on). Roughly chop the remaining cauliflower chunks and reserved stems so the pieces are about the same size; add them to the sautéed chard stems, onion, and garlic. Strain the cardamom pods from the milk, and add the milk to the sautéed vegetables. Turn heat to medium, cover, and simmer until cauliflower is very tender, 10-12 minutes, stirring occasionally. (If it ever seems too dry, add a bit of water.) Meanwhile, blanch chard leaves.
- Blanch chard leaves: Add another big pinch of salt to the cauliflower-blanching water (enough to make it "salty as the sea"). Add chard, bring back to a simmer, then simmer 30 seconds more. Scoop out the blanched leaves using a strainer or slotted spoon and place into a mixing bowl. Set aside.
- Butter the gratin dish and set aside. Finely grate the Gruyère and Parmigiano-Reggiano and set aside in separate bowls. Gently squeeze the water out of the chard leaves; then roughly chop and set aside.
- In a food processor, add the cauliflower-milk mixture. Pulse a few times so the mixture doesn't splatter, then purée on high. Transfer purée to a large mixing bowl. Add the chopped chard leaves, loosening up any clumps, and the blanched cauliflower florets; stir to combine. Let rest to cool, 15 minutes. Meanwhile, preheat oven to 350 F.
- Add half of the Gruyère to the cauliflower-chard mixture; stir to combine. Season to taste, then transfer to the prepared gratin dish. Level the surface with a spatula, then evenly top with remaining Gruyère and all of the Parmigiano-Reggiano. Cover with foil and bake, 30 minutes. (Note: Gratin can be assembled to this point up to 2 days in advance and stored, covered, in the refrigerator. Remove 2 hours before baking so it can come to room temperature.)
- After 30 minutes, remove foil and place under the broiler for 4-5 minutes, rotating the dish halfway through. (Keep an eye on it so it doesn't burn!) Remove from oven, let rest 5 minutes, then serve.
BUTTERNUT AND CHARD PASTA BAKE
This recipe is made for butternut squash lovers, with pureed squash in the sauce and squash pieces in the casserole alongside an ideal companion, Swiss chard. This is a very veggie hybrid of ever-popular holiday sides. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cook pasta according to package directions for al dente; drain. Meanwhile, place the ricotta, eggs, 1-1/2 cups squash, thyme, 1/4 teaspoon salt and nutmeg in a food processor; process until smooth. Pour into a large bowl. Stir in pasta, shallots, Swiss chard and remaining squash. Transfer to a greased 13x9-in. baking dish., In a large skillet, heat oil over medium-high heat. Add bread crumbs; cook and stir until golden brown, 2-3 minutes. Stir in parsley, garlic powder and remaining 1/4 teaspoon salt. Sprinkle over pasta mixture., Bake, uncovered, until set and topping is golden brown, 30-35 minutes.
Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 209mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
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
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
PENNE WITH SWISS CHARD AND CAULIFLOWER
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring 4 quarts of water to a boil.
- Heat the oil in a large skillet, add the onion and cook over medium heat until golden and beginning to brown, about 15 minutes.
- Once water is boiling, add cauliflower and some salt, and cook for 3 minutes. Remove cauliflower with a slotted spoon and set aside. Set aside 1/2 cup of the water.
- Add the penne to the boiling water, stir it and let it cook for about 8 minutes, until al dente.
- While the penne is cooking, add the garlic to the skillet and cook for 2 to 3 minutes, until lightly browned; then, add the Swiss chard and cook, stirring, until it wilts, another 3 minutes or so. Stir in the cauliflower and reserved cooking liquid and the red pepper. Season with salt.
- When the penne is done, drain it, add it to the skillet and toss with the vegetables over low heat. Serve at once, dusted with cheese.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 10 grams, Carbohydrate 68 grams, Fat 16 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 691 milligrams, Sugar 6 grams
BAKED PASTA
My children request this recipe often!
Provided by Lisa Stinger
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 10
Steps:
- In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil. Simmer for 30 minutes.
- Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.
- Combine the cooked ziti and the sauce, and spread into a greased 9x13 baking dish. Sprinkle with mozzarella cheese.
- Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, until bubbly.
Nutrition Facts : Calories 490.4 calories, Carbohydrate 49 g, Cholesterol 132.5 mg, Fat 21.3 g, Fiber 3.2 g, Protein 25.8 g, SaturatedFat 9.6 g, Sodium 1020.7 mg, Sugar 6.9 g
CREAMY SWISS CHARD PASTA WITH LEEKS, TARRAGON AND LEMON ZEST
This creamy vegetarian pasta is hearty enough for chilly temperatures while still nodding toward spring with the addition of bright-green chard, leeks and fresh herbs. For texture, it's topped with toasted panko, a garnish that can go many ways: Instead of using nutritional yeast, which adds tangy flavor here, you can melt a finely chopped anchovy with the butter and toss it with the panko. You could also add some ground coriander, Italian seasoning or herbes de Provence. Toasted panko, plain bread crumbs or even crushed croutons are a solid back-pocket trick to add crunch to any pasta, especially the creamiest kind. Don't skip the tarragon and lemon zest garnish, which add a fresh note to an otherwise-rich dish.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Prepare the chard: Tear the leaves off the stems, separating the leaves and stems. Thinly slice the stems, then coarsely tear the leaves into bite-size pieces. Set both aside in separate bowls.
- Prepare the leeks: Trim off the bottom and the dark green portion at the top, halve the remaining white and pale green portion lengthwise, then thinly slice them crosswise. Wash and drain the sliced leeks. Set aside.
- Prepare the bread crumbs: In a large skillet, melt 2 tablespoons butter over medium. Add the panko, season lightly with salt and generously with pepper, and cook, stirring occasionally, until golden and toasted, 3 to 4 minutes. Stir in nutritional yeast, then transfer to a paper towel-lined plate.
- Wipe out the skillet. Add the remaining 3 tablespoons butter and melt over medium-high. Add the leeks, chard stems, garlic and thyme, season with salt and pepper, and cook, stirring occasionally, until leeks start to wilt and soften, about 5 minutes. Add the torn chard, season with salt and pepper, and cook, stirring, until just wilted, 2 minutes.
- Add the stock and heavy cream, and boil over high until thickened, about 10 minutes.
- Once the mixture is simmering, add the pasta to the pot of boiling water and cook until al dente. Drain pasta.
- Transfer chard mixture to the empty pasta pot. Stir in the cooked pasta, then sprinkle with the Parmesan, stirring vigorously to melt it into the sauce. Season to taste with salt and pepper.
- Divide among shallow bowls or plates. Sprinkle generously with the prepared bread crumbs, top with tarragon and grate fresh lemon zest on top. Serve immediately.
ROASTED SWISS CHARD WITH FETA
This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.
Provided by XANDISMOM
Categories Side Dish Vegetables Greens
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
- Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
- Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
- Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g
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