Harvest pasta with kale and swiss chard is an easy and delicious meal that can be prepared with fresh, seasonal ingredients. This dish is a great way to use up leftover vegetables from your garden or local farmers market. The combination of hearty greens, sweet butternut squash, and creamy goat cheese creates a flavorful and satisfying dish. This recipe is also a great source of vitamins, minerals, and fiber. In this article, we will guide you through the steps to create a delicious harvest pasta with kale and swiss chard that will surely become a favorite in your household.
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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 KIELBASA AND SWISS CHARD
Steps:
- Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.
- Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.
- Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.
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.
Tips for Creating a Flavorful Harvest Pasta Dish:
- Use fresh, seasonal vegetables: Look for kale, Swiss chard, and other hearty greens that are at their peak of flavor.
- Don't be afraid to mix and match vegetables: This recipe is a great starting point, but feel free to add or substitute other vegetables that you enjoy.
- Roast the vegetables: Roasting brings out the natural sweetness of the vegetables and gives them a slightly smoky flavor.
- Use a flavorful pasta: A whole wheat or multigrain pasta will add more flavor and texture to the dish.
- Don't overcook the pasta: Cook the pasta al dente, so that it still has a slight bite to it.
- Make a creamy sauce: The combination of Parmesan cheese, cream, and milk creates a rich and creamy sauce that coats the pasta and vegetables perfectly.
- Add some crunch: A sprinkling of toasted walnuts or almonds adds a nice crunchy texture to the dish.
- Serve immediately: This dish is best served hot, so that the pasta and vegetables are still steaming.
Conclusion:
This Harvest Pasta with Kale and Swiss Chard is a delicious and satisfying meal that is perfect for a fall harvest dinner. The roasted vegetables are packed with flavor, and the creamy sauce is rich and decadent. The pasta is cooked al dente, so that it still has a slight bite to it. This dish is sure to be a hit with your family and friends.
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