Pasta And Swiss Chard In Broth With Meatballs Recipes

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.

Steps:

• In a large skillet heat the oil and stir in the onion. Cook for 2 minutes and stir in the garlic. Add the chopped Swiss chard and toss to coat. Pour in the wine or stock and stir to coat. When the chard begins to wilt, stir in the tomatoes, red pepper flakes and pine nuts. Bring to a simmer and stir in the reserved pasta cooking water. Remember: Do Not over cook the chard. It is ready to serve just after it has wilted. Immediately add the cooked pasta and toss to coat. Serve immediately.

Steps:

• Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan; cover and keep warm.
• Cut out and discard center ribs from Swiss chard or remove stems from spinach.
• Coarsely chop greens; set aside.
• In a large nonstick skillet cook garlic in hot oil over medium heat for 15 seconds. Add greens. Cook over medium-low heat about 3 minutes or until greens are wilted, stirring frequently.
• Stir in ricotta cheese, milk, basil, salt, pepper, and nutmeg. Cook and stir for 3 to 5 minutes more or until heated through.
• Add the ricotta mixture and tomato to cooked pasta; toss gently to combine. Sprinkle each serving with Parmesan cheese.

Steps:

• Bring a large pot of salted water to a boil. Add pasta; cook 2 to 3 minutes less than according to package directions. Reserve 1 cup liquid, then drain.
• Meanwhile, in a large, straight- sided skillet, heat oil over medium-high. Add capers; cook until crisp, 1 to 3 minutes. Using a slotted spoon, transfer to paper towels.
• Add garlic, anchovies, and zest to skillet; cook until garlic is fragrant, about 30 seconds. Stir in chard stems and currants; cook 2 minutes. Add orange juice; cook until evaporated, 30 seconds. Stir in chard leaves, season lightly with salt and pepper, and cook until stems are tender and leaves are just wilted, about 3 minutes. Transfer mixture to a bowl.
• Combine reserved pasta water, 1/2 cup feta, and pasta in skillet. Cook, stirring, until pasta is cooked through and feta has melted into liquid, about 3 minutes. Add chard mixture; toss to combine. Fold in another 1/2 cup feta. Serve, sprinkled with capers, pine nuts, and remaining 1/2 cup feta.

Steps:

• In a medium bowl, whisk egg and water together until blended. Add turkey, breadcrumbs, cheese, parsley, garlic, salt, and pepper.
• Using moist hands, shape turkey mixture into 1 1/4-inch balls. Place on baking sheet and chill for 30 minutes.
• In a large soup pot, bring chicken stock to a boil. Reduce heat to medium and add carrots and meatballs. Simmer uncovered 8 minutes.
• Add pasta and cook until al dente, about 3 minutes.
• Stir in swiss chard and simmer until tender, about 3 to 5 minutes longer. Correct seasoning.
• Divide mozzarella into six serving bowls and ladle soup into bowls. Garnish with parmesan cheese.