Best 8 Penne With Swiss Chard And Cauliflower Recipes

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Penne with Swiss chard and cauliflower is an easy, flavorful, and nutritious pasta dish that is perfect for a quick weeknight meal. The combination of Swiss chard, cauliflower, and penne creates a colorful and delicious dish that is packed with vitamins, minerals, and antioxidants. This recipe is a great way to get your daily dose of vegetables and is sure to be a hit with the whole family.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA WITH SWISS CHARD



Pasta with Swiss Chard image

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

⅓ pound whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 bunch Swiss chard, chopped
1 teaspoon capers
salt and pepper to taste
1 teaspoon lemon juice, or to taste
¼ cup grated Parmesan cheese, or to taste

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

BAKED PASTA WITH CAULIFLOWER AND SWISS CHARD



Baked Pasta with Cauliflower and Swiss Chard image

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

4 tablespoons unsalted butter
2 tablespoons sliced garlic (from 3 to 4 cloves)
12 ounces Swiss chard, stems sliced, leaves torn into 2-inch pieces
1 pound cauliflower, cut into small florets (4 cups)
1 tablespoon chopped fresh sage leaves
Kosher salt and freshly ground pepper
1 pound campanelle
2 tablespoons unbleached all-purpose flour
1 cup sour cream
8 ounces Gruyere, grated (2 cups)

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



Cauliflower and Swiss Chard Gratin image

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

2 cups whole milk
10 pods cardamom
1 bunch green Swiss chard, large
4 cloves garlic
1 yellow onion
3 tablespoons extra-virgin olive oil
kosher salt
1 head cauliflower, large
8 ounces Gruyère, divided
3 ounces Parmigiano-Reggiano
1 tablespoon unsalted butter, softened

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.

SAUSAGE AND SWISS CHARD PASTA



Sausage and Swiss Chard Pasta image

I whipped up lunch with fresh produce from the farmers market and the result was amazing. -Kate Stiltner, Rockford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

12 ounces uncooked orecchiette or small tube pasta (about 2-1/2 cups)
1 tablespoon olive oil
1/2 pound bulk Italian sausage
1/2 cup chopped red onion
1 medium fennel bulb, chopped
1/2 pound baby portobello mushrooms, chopped
3 garlic cloves, minced
1 bunch Swiss chard, trimmed and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated Parmesan cheese, divided
1/2 cup pine nuts or chopped walnuts, toasted

Steps:

  • Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer., Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.

Nutrition Facts : Calories 487 calories, Fat 25g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

PENNE WITH ROASTED CAULIFLOWER



Penne With Roasted Cauliflower image

We had this the other night as our main course and it was absolutely yummy, but it would be great also as a side dish with a beef or pork-based entree.

Provided by Irmgard

Categories     Penne

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large head cauliflower
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 lb penne
2 tablespoons red wine vinegar
1 garlic clove, minced
salt and pepper
2 sweet red peppers, roasted, peeled and diced
2 tablespoons black olives, chopped
1/4 cup fresh basil, shredded

Steps:

  • Trim the cauliflower and break into florets.
  • In a large bowl, toss the cauliflower with 1 tablespoons olive oil and 1/2 teaspoons salt.
  • Arrange in a single layer on a baking sheet.
  • Roast the cauliflower in a preheated 400 degree F oven for 25 to 30 minutes, or until cooked through and lightly browned.
  • Stir occasionally.
  • Meanwhile, bring a large pot of water to boil.
  • Add the pasta and cook until tender but firm.
  • Drain well.
  • In a small bowl, whisk together the vinegar, garlic, salt and pepper.
  • Whisk in the remaining 1 tablespoons olive oil.
  • Toss the dressing with the cauliflower, peppers, olives, basil and pasta.
  • Taste and adjust seasonings if necessary.
  • Serve at room temperature.

Nutrition Facts : Calories 341.2, Fat 9.2, SaturatedFat 1.3, Sodium 389.6, Carbohydrate 59.6, Fiber 11.9, Sugar 6.5, Protein 9

PENNE WITH SWISS CHARD



Penne with Swiss Chard image

Categories     Dairy     Leafy Green     Pasta     Sauté     Quick & Easy     High Fiber     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 8

6 ounces penne or other tubular pasta
1 1/2 pounds Swiss chard
1/4 teaspoon dried hot red pepper flakes
1 small onion
2 teaspoons unsalted butter
1/4 cup heavy cream
1/4 teaspoon freshly grated nutmeg
2 tablespoons freshly grated Parmesan

Steps:

  • Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for pasta.
  • Chop Swiss chard into 1/4-inch-wide pieces and finely chop separately red pepper flakes and onion. In a 12-inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 5 minutes. Add Swiss chard and cook, stirring, 15 minutes, or until tender.
  • While Swiss chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to Swiss chard mixture with red pepper flakes, cream, and nutmeg and cook, stirring, 1 minute. Remove skillet from heat and stir in Parmesan and salt and pepper to taste.

PENNE WITH SWISS CHARD AND GARLIC



Penne with Swiss Chard and Garlic image

Categories     Garlic     Pasta     Tomato     Quick & Easy     High Fiber     Summer     Chard     Gourmet

Yield Serves 2

Number Of Ingredients 8

1 pound Swiss chard, stems cut from the leaves and the stems and leaves chopped separately
1/8 teaspoon dried hot red pepper flakes, or to taste
3 large garlic cloves sliced thin
2 tablespoons olive oil
1/2 cup water
1 cup drained canned tomatoes, chopped
1/2 pound penne or other tubular pasta
1/4 cup freshly grated Parmesan plus additional as an accompaniment

Steps:

  • Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
  • While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.

PENNE WITH CAULIFLOWER AND BEEF SAUCE



Penne with Cauliflower and Beef Sauce image

This pasta with cauliflower dish can be made vegetarian by omitting the meat.

Provided by peloquinswife

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 10

1 (14.5 ounce) package penne pasta
1 tablespoon olive oil
2 pounds cauliflower florets
1 pound ground beef
2 medium onions, thinly sliced
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes, drained
1 tablespoon dried parsley
1 teaspoon salt
1 pinch red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • While pasta cooks, heat oil in a large skillet over medium-high heat. Add cauliflower; cook and stir for 3 minutes. Add beef, onions, and garlic; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Stir in tomatoes, parsley, salt, and pepper flakes. Cover and cook for 10 minutes.
  • Drain penne. Pour into the skillet and stir to combine. Serve.

Nutrition Facts : Calories 481.9 calories, Carbohydrate 65.7 g, Cholesterol 47.3 mg, Fat 13.2 g, Fiber 7.9 g, Protein 26.4 g, SaturatedFat 4.3 g, Sodium 688 mg, Sugar 10.7 g

Tips:

  • Choose fresh, tender Swiss chard: Look for leaves that are deep green and free of blemishes. If the stems are thick and fibrous, peel them before using.
  • Prepare the Swiss chard properly: Wash the chard thoroughly and remove any tough stems. Chop the leaves into bite-sized pieces.
  • Cook the Swiss chard until tender: Sauté the chard in olive oil over medium heat until wilted and tender, about 5 minutes. You can also steam or blanch the chard if you prefer.
  • Use a flavorful cheese: Swiss cheese is a classic choice, but you can also use Parmesan, Gruyère, or fontina cheese. Choose a cheese that will melt well and add a rich flavor to the dish.
  • Don't overcook the pasta: Cook the penne according to the package directions, but be careful not to overcook it. Alkarnadente pasta is best.
  • Add some extras: To add extra flavor and texture to the dish, you can add some chopped nuts, such as walnuts or pine nuts, or some toasted breadcrumbs.

Conclusion:

Penne with Swiss chard and cauliflower is a delicious, healthy, and easy-to-make meal. It's perfect for a quick weeknight dinner or a special occasion. With its combination of fresh vegetables, creamy cheese, and flavorful pasta, this dish is sure to please everyone at the table. So next time you're looking for a new pasta recipe to try, give this one a shot. You won't be disappointed!

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