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
PASTA WITH LIMA BEANS AND SWISS CHARD
A teacher friend brought this in for her lunch and it smelled wonderful! I bugged her for 2 weeks to give me the recipe...this is the result. :)
Provided by rickoholic83
Categories Greens
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring the water to a boil in a large pot.
- Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes.
- Add the garlic, red pepper flakes, parsley, onion, lima beans and prosciutto or ham.
- Reduce the heat to medium and cook until the garlic begins to brown and the onion is soft, about 5-6 minutes.
- Stir in the wine and boil until reduced by half, about 2 minutes.
- Add the chicken stock, cream, salt and pepper and simmer for 10-15 minutes, until the sauce is slightly thickened.
- Add the Swiss chard or spinach leaves to the sauce about 2 minutes before it's done, stirring well.
- While the sauce is simmering, add the pasta to the boiling water and cook until just tender.
- Drain the pasta well and return it to the pot.
- Pour the sauce over the pasta and cook over medium heat, stirring constantly, for 3 minutes.
- Remove the pan from the heat, stir in cheese and serve.
Nutrition Facts : Calories 713.1, Fat 22.6, SaturatedFat 7.5, Cholesterol 33.4, Sodium 779.5, Carbohydrate 110.7, Fiber 17, Sugar 3.4, Protein 17.9
CHARD & WHITE BEAN PASTA
I love to prepare dishes without gluten or dairy products, and this recipe meets the criteria when you use gluten-free pasta. It's proof you can use delicious, healthy products to create a crowd-pleasing meal. It's also soy-free, nut-free and vegetarian. -Amie Valpone, New York, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., In a 6-qt. stockpot, heat oil over medium heat; saute leeks and onion until tender, 5-7 minutes. Add garlic and sage; cook and stir 2 minutes., Add potato and chard; cook, covered, over medium-low heat 5 minutes. Stir in beans, dry seasonings and reserved pasta water; cook, covered, until potato and chard are tender, about 5 minutes., Add pasta, basil and vinegar; toss and heat through. Serve with sauce.
Nutrition Facts : Calories 369 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 801mg sodium, Carbohydrate 67g carbohydrate (13g sugars, Fiber 13g fiber), Protein 14g protein.
PASTA WITH SWISS CHARD
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 11
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.
PASTA WITH BEANS AND CHARD
Steps:
- Remove and discard the stems and thicker midribs from the Swiss chard leaves. Rinse the leaves well, then drain and coarsely chop them.
- Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
- Meanwhile, heat the oil in an extra-large saucepan or stir-fry pan. Add the onion and garlic and sauté over medium-low heat until the onion is golden.
- Add the wine and Swiss chard. Cover and cook just until the chard wilts, stirring once or twice, about 3 minutes.
- Stir in the tomatoes, beans, and raisins. Cook just until everything is heated through, another 4 to 5 minutes.
- Combine the fettuccine with the Swiss chard mixture in a large serving bowl. Toss well, season with salt and pepper, and toss again.
- Menu Suggestions
- I love this dish with cauliflower; two companionable possibilities are Cauliflower with Bread Crumbs (page 206) and Sautéed Cauliflower with Sun-Dried Tomatoes and Basil (page 198). Add a salad of greens, tomatoes, bell peppers, and olives.
- Another good way to complete the meal is with some crusty bread and a dairy-free version of the traditional insalata caprese (tomato, mozzarella, and basil salad). Arrange a platter of flavorful tomato slices overlapping thin slices of vegan mozzarella; sprinkle generously with sliced basil leaves and drizzle everything with good olive oil.
- nutrition information
- Calories: 310
- Total Fat: 6g
- Protein: 11g
- Carbohydrates: 55g
- Fiber: 7g
- Sodium: 565mg
FRESH LIMA BEANS, SWISS CHARD AND HAM HOCK
I got the basics for this recipe from a woman I met while picking over butter (lima) beans at the farmer's market. It is similar to a standard southern collards recipe; I used Swiss chard because I had it, but go ahead and use collards or perhaps even kale. Personally, I'd stick with fresh beans. This tastes like a whole different vegetable than the one I remember from my childhood.
Provided by Diann is Cooking
Categories Beans
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Break up the chard, cut up the ham hock, quarter the onion, and add everything to boiling water.
- Reduce heat, and simmer for an hour, adding more water as necessary. If desired, add more vinegar.
- Break up meat on hamhock further, remove bone. Serve hot. Leftovers may be microwaved.
Nutrition Facts : Calories 98.1, Fat 0.5, SaturatedFat 0.1, Sodium 441.1, Carbohydrate 18.6, Fiber 5.3, Sugar 2.2, Protein 5.8
SWISS CHARD PASTA WITH TOASTED HAZELNUTS AND PARMESAN
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
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.
CHICK-PEA, CHARD, AND LIMA BEAN SOUP
Steps:
- Cut stems and center ribs away from chard leaves. Slice stems and center ribs thin. Chop leaves coarse and reserve.
- In a 6-quart heavy saucepan cook chard stems and ribs, onion, celery in oil over moderately low heat, stirring occasionally, until onion is softened. Add chick-peas, lima beans, water, and broth and simmer, partially covered, 10 minutes. Stir in orzo and simmer, uncovered, stirring occasionally, until orzo is tender, about 10 minutes. Stir in reserved chard leaves and simmer until leaves are tender, about 5 minutes. Stir in salt to taste.
- Serve soup with harissa to taste.
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