Rigatoni With Swiss Chard Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RIGATONI CHARD TOSS

I had to get my firefighter husband to eat more fruits and veggies to lower his cholesterol and triglycerides. Fresh chard and tomatoes add a lot of fiber and vitamins to our diets, but we love this recipe for the flavor. While he would never admit to eating "health food" around the firehouse, this dish is one of many that made his trips to the doctor much more pleasant! -Carolyn Kumpe, El Dorado, California

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 13



Rigatoni Chard Toss image

Steps:

  • Cook rigatoni according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add Swiss chard and onion; cook and stir 4 minutes. Add garlic; cook 2 minutes longer. Stir in tomatoes, beans, salt, pepper flakes, fennel and pepper. Cook 3-4 minutes longer or until chard is tender., Drain rigatoni, reserving 1/4 cup pasta water. Add rigatoni, pasta water and basil to skillet; toss to combine. Serve with cheese.

Nutrition Facts : Calories 159 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 291mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

8 ounces uncooked rigatoni or large tube pasta
2 tablespoons olive oil
1 bunch Swiss chard, coarsely chopped
1 small onion, thinly sliced
2 garlic cloves, minced
3 medium tomatoes, chopped
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon fennel seed, crushed
1/8 teaspoon pepper
1/4 cup minced fresh basil
1/2 cup grated Parmesan cheese

BAKED RIGATONI WITH SWISS CHARD AND SAUSAGE

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13



Baked Rigatoni with Swiss Chard and Sausage image

Steps:

  • Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned, 3 to 5 minutes. Add the onion and chard stems; cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook 30 seconds. Add the tomatoes, oregano, 1/4 teaspoon salt and a few grinds of pepper.
  • Cook, stirring, until thickened, about 4 minutes. Add the chard leaves and cook, stirring, until softened, about 3 minutes. Add the pasta and 1/4 cup reserved cooking water to the sauce and stir to coat, adding more cooking water as needed to loosen; season with salt and pepper. Transfer to a 3-quart baking dish. Dollop spoonfuls of the ricotta on top, then sprinkle with the mozzarella. Broil until golden brown and bubbling, 3 to 5 minutes. Let rest 5 minutes before serving. Sprinkle with parmesan.

Kosher salt
12 ounces rigatoni
2 tablespoons extra-virgin olive oil
12 ounces hot Italian sausage, casings removed
1 onion, chopped
1 small bunch Swiss chard, leaves and stems chopped separately
3 cloves garlic, minced
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
1/2 teaspoon dried oregano
Freshly ground pepper
1 cup ricotta cheese
3/4 cup shredded mozzarella cheese
Parmesan cheese, for topping

RIGATONI WITH GREENS

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10



Rigatoni with Greens image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until just short of al dente, 8 minutes. Drain, reserving 1 1/4 cups of the pasta water.
  • Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat. Add the chickpeas and cook, stirring often with a wooden spoon, until golden brown and crispy, about 5 minutes. Add the garlic, chile flakes and capers and cook until fragrant, 1 minute. Stir in the Swiss chard and 1/4 teaspoon salt; cook until wilted, 3 minutes. Add 1/4 cup of the reserved pasta water and simmer for 1 minute. Add the drained pasta and sprinkle with 1 1/2 cups of the Parmesan and the lemon zest; toss well to coat. Add 1 cup more of the reserved pasta water and the remaining 1/4 cup olive oil. Simmer until the pasta is al dente, the sauce has thickened and the flavors have come together, 2 minutes. Top with the remaining 1/4 cup Parmesan and serve.

Kosher salt
1 pound mezzi rigatoni pasta
1/2 cup extra-virgin olive oil
One 15-ounce can chickpeas, rinsed and drained well on paper towels
2 cloves garlic, smashed
1/2 teaspoon chile flakes
3 tablespoons capers, rinsed
1 bunch Swiss chard (or baby spinach), stemmed, leaves chopped into 1/2-inch strips
1 3/4 cups freshly grated Parmesan
1 teaspoon grated lemon zest (from 1 lemon)

WHOLE-WHEAT SPAGHETTI WITH SWISS CHARD AND PECORINO CHEESE

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese image

Steps:

  • Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
  • Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

Nutrition Facts : Calories 377 calorie, Fat 10.5 grams, SaturatedFat 2 grams, Cholesterol 4 milligrams, Sodium 474 milligrams, Carbohydrate 60 grams, Fiber 11 grams, Protein 14 grams, Sugar 9 grams

1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts

RIGATONI WITH SWISS CHARD

Swiss chard cooked with garlic and wine is a highlight of thispasta dish with ricotta and toasted pinenuts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 13



Rigatoni with Swiss Chard image

Steps:

  • Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta; cook 3 minutes less than package indicates. Drain.
  • Heat butter and oil in a large Dutch oven over medium heat about 1 minute. Add garlic and shallots; cook, stirring, until fragrant, about 2 minutes. Stir in chard, lemon zest, wine, 1 teaspoon salt, and the red pepper flakes; season with pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.
  • Stir in pasta, ricotta, and pine nuts. Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with Parmesan.

Coarse salt and freshly ground pepper
1 pound rigatoni, or other tubular pasta
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
2 medium shallots, finely chopped
1 1/2 pounds Swiss chard, leaves cut into 1/2-inch strips and stems cut into 1/2-inch pieces
2 tablespoons finely grated lemon zest (about 2 lemons)
1/2 cup dry white wine
1/2 teaspoon red pepper flakes
1/3 cup fresh ricotta cheese
1/3 cup (about 1 1/2 ounces) pine nuts, toasted
Freshly grated Parmesan cheese, for sprinkling

RIGATONI WITH SWISS CHARD AND SAUSAGE

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12



Rigatoni with Swiss Chard and Sausage image

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 the pasta.
  • Meanwhile, heat the olive oil in a large Dutch oven or wide skillet over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Transfer to a plate using a slotted spoon; set aside.
  • Wipe the Dutch oven clean; add the butter and melt over medium heat. Add the garlic and cook, stirring, until slightly softened, 1 to 2 minutes. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Sprinkle in the flour and cook, stirring, until combined, 1 to 2 minutes.
  • Add the milk to the chard mixture and bring to a boil; cook 1 minute. Stir in the sausage, parmesan, lemon zest and a few grinds of pepper. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Add the pasta to the pot and toss, adding enough of the reserved pasta water to loosen.

Nutrition Facts : Calories 756 calorie, Fat 37 grams, Cholesterol 75 milligrams, Sodium 910 milligrams, Carbohydrate 76 grams, Fiber 4 grams, Protein 28 grams

Kosher salt
12 ounces rigatoni
2 tablespoons extra-virgin olive oil
12 ounces sweet Italian sausage, casings removed, crumbled
4 tablespoons unsalted butter
6 cloves garlic, chopped
1 bunch Swiss chard, stems removed, leaves chopped
1 tablespoon plus 1 teaspoon all-purpose flour
1 3/4 cups milk (not skim)
1/2 cup grated parmesan cheese (about 1 ounce)
Grated zest of 2 lemons
Freshly ground pepper

RIGATONI WITH SWISS CHARD AND BELL PEPPERS

Make and share this Rigatoni With Swiss Chard And Bell Peppers recipe from Food.com.

Provided by Kikimony

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13



Rigatoni With Swiss Chard And Bell Peppers image

Steps:

  • Boil rigatoni until al dente.
  • While the rigatoni is cooking, heat the oil in a large nonstick sauté pan over medium-high heat.
  • Add the bell pepper, onion, and garlic; cook, stirring occasionally, until the bell pepper is crisp-tender, about 5 minutes.
  • Reduce the heat to medium; stir in the chicken broth, chard, butter, and pepper; cover and cook until the chard and the bell pepper are tender, about 5 minutes.
  • Remove the pan from the heat; stir in the balsamic vinegar and salt.
  • When the rigatoni is done, drain well; return to the pot.
  • Add the chard mixture and toss; Add the Parmesan cheese and toss again.
  • Taste and adjust the seasoning.

Nutrition Facts : Calories 487, Fat 15.8, SaturatedFat 5, Cholesterol 85, Sodium 628.1, Carbohydrate 68.9, Fiber 4.9, Sugar 5.5, Protein 17.6

12 ounces rigatoni pasta (about 5 cups)
2 tablespoons olive oil
1 red bell pepper, cut into 1 inch-long by ½ inch-wide strips
1/4 cup coarsely chopped onion
2 cloves garlic, minced
1 cup chicken broth
8 cups coarsely chopped swiss chard leaves (about 8 ounces)
1 tablespoon butter
1/2 teaspoon fresh ground pepper, to taste
2 tablespoons balsamic vinegar
1/4 teaspoon salt, to taste
1/4 cup freshly grated parmesan cheese
fresh ground pepper (optional)

RIGATONI WITH POTATOES AND SWISS CHARD

Make and share this Rigatoni With Potatoes and Swiss Chard recipe from Food.com.

Provided by KlynnPadilla

Categories     Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Rigatoni With Potatoes and Swiss Chard image

Steps:

  • Bring a large pot of salted water to a boil. Add potato and chard. When the water boils again, add pasta and continue cooking about 10 minutes.
  • Heat olive oil over medium heat. Sauté garlic about a minute, add the pepper flakes and return to heat. Drain the pasta/vegetables and add to pan with garlic. Mix thoroughly. Season to taste with salt, pepper, and additional red pepper flakes.

Nutrition Facts : Calories 610.5, Fat 18.8, SaturatedFat 3.2, Cholesterol 95.8, Sodium 230.5, Carbohydrate 92.9, Fiber 6, Sugar 3.5, Protein 18.7

1 large baking potato, peeled and cut in 1-inch cubes
1 bunch swiss chard, stems removed, leaves cut in strips
1 lb rigatoni pasta
1/4 cup olive oil
2 garlic cloves, chopped
1/4 teaspoon red pepper flakes
salt and pepper
grated parmesan cheese

SAUSAGE AND SWISS CHARD RIGATONI

I have enjoyed Swiss Chard, but never saw it magically disappear into a recipe until I tried this one, from Canadian Living Nov 2009. I am putting my version here for safekeeping.

Provided by annlouise

Categories     One Dish Meal

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 14



Sausage and Swiss Chard Rigatoni image

Steps:

  • In large skillet, heat oil over med-hi heat; brown sausages, breaking up with spoon, about 8 minutes. Stir in garlic and hot pepper flakes; cook 2 minutes more.
  • Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer 20 minutes. Stir in beans.
  • Meanwhile, cook pasta in salted water until still firm in center. Drain, reserving 1/2 c cooking liquid. Return pasta to pot with reserved liquid, sauce and chard; toss to coat. Transfer to baking dish (9x13).
  • Sprinkle with cheeses; cover with greased foil.
  • Bake in 375 oven for 20 minutes. Uncover and bake about 10 more minutes or until bubbly and brown.

Nutrition Facts : Calories 618.8, Fat 26.4, SaturatedFat 9.2, Cholesterol 95, Sodium 1432.3, Carbohydrate 66.7, Fiber 10, Sugar 6.3, Protein 29.9

2 tablespoons olive oil
1 lb Italian sausage, casings removed
4 garlic cloves, minced
1/2-1 teaspoon hot pepper flakes
1 (28 ounce) can diced tomatoes
1/2 cup grape tomatoes (optional -- I used yellow)
2 tablespoons dried basil
1/2 teaspoon salt
1/4 teaspoon sugar
1 (15 ounce) can navy beans, rinsed (I used pinto)
1 lb rigatoni pasta
10 cups swiss chard, chopped (stems too!)
1 cup mozzarella cheese, shredded
1/3 cup parmesan cheese, grated

More about "rigatoni with swiss chard recipes"

WHOLE WHEAT RIGATONI WITH WILD MUSHROOMS & SWISS CHARD
Web fresh ingredients 8 oz Whole Wheat Rigatoni 3 oz Cremini Mushrooms 3 oz Maitake Mushrooms 2 cloves Garlic ½ bunch Swiss Chard 1 bunch Rosemary 2 Tbsps Butter 2 Tbsps Heavy Cream ¼ cup Grated Pecorino …
From blueapron.com
whole-wheat-rigatoni-with-wild-mushrooms-swiss-chard image


20 SWISS CHARD RECIPES | TASTE OF HOME
Web Jun 21, 2018 Every summer my family digs clams on the shores of Block Island, Rhode Island. This dish highlights the fresh sweet and salty flavor of the clams, and the chorizo adds a little kick. Fresh Swiss chard greens …
From tasteofhome.com
20-swiss-chard-recipes-taste-of-home image


RIGATONI WITH SAUSAGE, BEANS, AND GREENS - FOR THE …
Web Sep 19, 2019 Ingredients 12 oz rigatoni, cooked per instructions in salted water **Cook three minutes less than instructions call for--pasta will finish cooking in the sauce 1 tbsp olive oil, divided
From fortheloveofcooking.net
rigatoni-with-sausage-beans-and-greens-for-the image


SAUSAGE SWISS CHARD RIGATONI - GATHER AND DINE
Web Oct 16, 2014 In a large skillet, brown sausage on medium-high heat. Drain sausage and discard drippings. Lower heat to medium. Add swiss chard and stir until just wilted. Spray or lightly coat a 9×13 baking dish with …
From gatheranddine.com
sausage-swiss-chard-rigatoni-gather-and-dine image


RIGATONI WITH SAUSAGE, CANNELLINI BEAN, AND SWISS CHARD RAGU
Web Jan 23, 2015 Cook Time 45 minutes Total Time 1 hour Servings 6 Calories 673kcal Ingredients 1 tablespoon olive oil 1 onion diced 3 cloves garlic minced 1 ½ pounds Italian …
From sidewalkshoes.com


RIGATONI WITH SWISS CHARD AND SAUSAGE | PUNCHFORK
Web 1 bunch Swiss chard, stems removed, leaves chopped; Grated zest of 2 lemons; 12 ounces rigatoni; 2 tablespoons extra-virgin olive oil; 1 tablespoon plus 1 teaspoon all-purpose …
From punchfork.com


RIGATONI WITH MUSHROOMS AND SWISS CHARD RECIPE | EAT YOUR BOOKS
Web Save this Rigatoni with mushrooms and Swiss chard recipe and more from Michael Symon's 5 in 5 for Every Season: 165 Quick Dinners, Sides, Holiday Dishes, and More to …
From eatyourbooks.com


SAUSAGE & SWISS CHARD RIGATONI - | BAKERSBEANS (WANDA BAKER)
Web Nov 16, 2009 Sausage and Swiss Chard Rigatoni combines flavourful Italian sausage, creamy white beans, and subtle tasting swiss chard creating a memorable pasta dish …
From bakersbeans.ca


SAUSAGE AND SWISS CHARD RIGATONI - BIGOVEN
Web Add sauce, reserved cooking liquid and Swiss chard; toss to coat. Transfer to 10-cup (2.5 L) glass baking dish. Sprinkle with mozzarella and Parmesan cheeses; cover with …
From bigoven.com


SAUSAGE AND SWISS CHARD RIGATONI | CANADIAN LIVING
Web Dec 9, 2009 3 cloves garlic minced 1/2 teaspoon hot pepper flakes 1 can (28 oz/796 mL) diced tomatoes 1/4 cup chopped fresh basil 1/4 teaspoon salt 1 pinch granulated sugar 1 …
From canadianliving.com


SWISS CHARD & LEEK RIGATONI - KINFOOD
Web Apr 17, 2023 By: Julia Ossowski This recipe works well with a variety of pasta shapes. I like to use short shapes such as rigatoni, penne, or campanelle, but spaghetti or …
From freddieslarder.com


RIGATONI WITH SWISS CHARD HAZELNUT PESTO RECIPE - THE …
Web Step 1. Fill a large bowl with cool water and ice cubes. Bring a pot of water to a boil over high heat. Add a generous pinch of salt, then add the chard and cook/blanch for 2 …
From washingtonpost.com


RIGATONI WITH MEAT SAUCE AND SWISS CHARD RECIPE | PERDUE FARMS
Web 2 tablespoons tomato paste 1 cup pasta sauce, preferably tomato basil 1/2 cup tomato sauce 1/2 tablespoon dried thyme 3/4 cup kalamata olives, pitted 8 ounces ricotta …
From perduefarms.com


BEST RECIPES EVER: SAUSAGE AND SWISS CHARD RIGATONI
Web Jan 4, 2010 OK. Kids will love the combination of sausage, pasta and mellow, sweet Swiss chard. It's easy enough to make on a weeknight.
From canadianliving.com


Related Search