Best 8 Penne With Swiss Chard And Leeks In A Walnut Cream Sauce Recipes

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

Prepare to embark on a culinary journey with this delectable recipe for penne with swiss chard and leeks, enveloped in a luscious walnut cream sauce. This dish is a symphony of flavors and textures, featuring the earthy notes of swiss chard and the subtle sweetness of leeks, complemented by the nutty richness of walnuts. Indulge in a creamy sauce that adds a touch of elegance to this hearty and satisfying meal. Get ready to tantalize your taste buds and impress your dinner guests with this exceptional recipe.

Let's cook with our recipes!

PENNE WITH CREAMY WALNUT SAUCE



Penne with Creamy Walnut Sauce image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

10 ounces fresh spinach
1/2 cup toasted walnuts, coarsely chopped*
2 cups low-fat cottage cheese
1 garlic clove, minced or pressed
1/4 cup grated Parmesan cheese
1/4 cup loosely packed chopped fresh basil
1/2 teaspoon salt
Ground black pepper to taste
1 to 1 1/2 pounds penne (tubular pasta}
1 head broccoli
Grated Parmesan cheese (optional)

Steps:

  • Bring a large covered pot of water to a rapid boil. While the water heats, wash the spinach and transfer it to a separate large pot. The water clinging to the leaves should provide enough moisture to steam it. Cover and cook the spinach on medium-high heat for about 4 minutes, until wilted but still bright green. Drain. In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, Parmesan, basil, and salt and pepper until smooth, working in batches if necessary. Add pepper to taste and set aside. When the water boils, stir in the pasta, cover, and return to a boil. Then uncover the pot and cook until the pasta is al dente, about 7 minutes. While the pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover until just tender, about 5 minutes, and set it aside. Drain the pasta and serve immediately in individual warmed bowls, topped with spinach walnut sauce and several steamed broccoli spears. Sprinkle with grated Parmesan cheese, if you wish.

PENNE W/ SWISS CHARD AND LEEKS IN A WALNUT CREAM SAUCE (MF)



Penne W/ Swiss Chard and Leeks in a Walnut Cream Sauce (Mf) image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 30m

Yield 2

Number Of Ingredients 13

1/4 ts Red pepper flakes, optional
2 tb Unsalted butter
1/2 lb Penne, cooked and drained,
1 tb Walnut or similar nut oil
3 lg Garlic minced
2 tb Fresh tarragon or parsley,
1 lb Swiss chard (red if
2/3 c Heavy cream (2/3-1cup)
3 tb Toasted walnut halves,
Grated Parmesan fresh
Salt
1 c Minced leek, white and pale
1/3 c Canned chicken broth

Steps:

  • In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste. Cut a round piece of waxed paper to fit the size of your skillet and place it over the vegetables. Cover the skillet with a lid and cook for 5 minutes. Remove the cover and wax paper. Now add the chard leaves, garlic, red pepper flakes, and broth and simmer the mixture stirring occasionally, uncovered for 5 minutes more. Increase the heat to high and reduce liquid until almost evaporated. Add the cream and walnut oil and simmer sauce over moderately high heat, stirring, until lightly thickened. Season with salt and pepper. Transfer cooked pasta to a large bowl. Add the sauce, toasted walnuts and toss to combine. Transfer pasta to serving plates and sprinkle with tarragon or parsley. Serve with freshly grated Parmesan cheese. Yield: 2 to 3 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, [email protected] Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6512 Posted to MC-Recipe Digest V1 #495 by [email protected] (Shermeyer-Gail) on Mar 02, 1997.

Nutrition Facts : Calories 621 calories, Fat 69.1717 g, Carbohydrate 1.81628 g, Cholesterol 183.18 mg, Fiber 0.295339997911453 g, Protein 1.4019 g, SaturatedFat 43.7822194 g, ServingSize 1 1 Serving (467g), Sodium 68.6218 mg, Sugar 1.52094000208855 g, TransFat 4.84657899999998 g

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 CREAMY WALNUT SAUCE



Penne with Creamy Walnut Sauce image

Quick, simple, creamy, and delicious! Serve with sliced tomatoes with balsamic vinegar and broiled zucchini with herbs for an unforgettable meal!

Provided by Sharon123

Categories     Penne

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

10 ounces fresh spinach
1/2 cup toasted walnuts, coarsely chopped (Toast walnuts in a single layer on an unoiled baking tray in a oven at 350* for about 5 minutes, unt)
2 cups low fat cottage cheese
1 clove garlic, minced or pressed
1/4 cup grated parmesan cheese
1/4 cup loosely packed chopped fresh basil
1/2 teaspoon salt
ground black pepper
1 -1 1/2 lb penne (tubular pasta)
1 head broccoli
grated parmesan cheese (optional)

Steps:

  • Bring a large covered pot of water to a rapid boil.
  • While the water heats, wash the spinach and transfer it to a separate large pot.
  • The water clinging to the leaves should provide enough moisture to steam it.
  • Cover and cook the spinach on medium-high heat for about 4 minutes, until wilted but still bright green.
  • Drain.
  • In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, Parmesan, basil, and salt and puree until smooth, working in batches if necessary.
  • Add pepper to taste and set aside.
  • When the water boils, stir in the pasta, cover, and return to a boil.
  • Then uncover the pot and cook until the pasta is al dente, about 7 minutes.
  • While the pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover until just tender, about 5 minutes, and set it aside.
  • Drain the pasta and serve immediately in individual warmed bowls, topped with spinach-walnut sauce and several steamed broccoli spears.
  • Sprinkle with grated Parmesan cheese, if you wish.
  • Enjoy!

PENNE WITH CHARD



Penne With Chard image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/2 pound Swiss chard
3 tablespoons extra-virgin olive oil
1 medium onion, sliced
2 cloves garlic, sliced
2 ounces of prosciutto, slivered
6 ripe plum tomatoes, sliced
Salt and freshly ground black pepper
1 pound penne
Freshly grated Parmesan cheese

Steps:

  • Rinse the Swiss chard and chop it fine.
  • Heat the oil in a large skillet. Add the onion and saute until tender. Stir in the garlic and prosciutto. Saute briefly, then add the tomatoes. Cook until they soften. Add the Swiss chard and continue cooking over medium heat, stirring, until the Swiss chard is nearly tender. Season to taste with salt and pepper.
  • While the swiss chard is cooking, bring a large pot of salted water to a boil for the penne. Cook the penne until al dente, about seven minutes. Drain.
  • Transfer the penne to a warm bowl, add the Swiss-chard mixture and toss to combine the ingredients. Serve with grated Parmesan cheese.

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.

BAKED FISH W/SWISS CHARD AND LEEKS



Baked Fish W/Swiss Chard and Leeks image

Make and share this Baked Fish W/Swiss Chard and Leeks recipe from Food.com.

Provided by katie in the UP

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons parsley, chopped
2 garlic cloves, minced
1/2 teaspoon fresh sage, chopped
1/2 teaspoon fresh thyme, chopped
1 bunch swiss chard, trimmed and coarsely chopped
2 medium leeks, cleaned and sliced
2 (8 ounce) cans salt-free tomato sauce
4 ounces red wine
2 lbs cod fish fillets or 2 lbs sea bass fillets, works well

Steps:

  • Put 2 tbls olive oil in large Pyrex baking dish.
  • Rub both sides of fish with oil.
  • Season fish with salt and pepper.
  • Bake in oven at 375 degrees for 10 minutes.
  • (fish is opaque and browned).
  • While fish is baking saute Swiss Chard, garlic and leeks in 2 tbls of olive oil until limp.
  • Stir in herbs.
  • Let simmer for 10 minutes.
  • Add one can of tomato sauce and 1/2 can of red wine. Simmer 10 more minutes.
  • If sauce looks dry, add the other can of tomato sauce.
  • When fish is done, put vegetables and sauce on top.
  • Bake in 275 degree oven for 15 minutes.

CREAMY PENNE PASTA WITH WALNUTS



Creamy Penne Pasta with Walnuts image

My husband says I'm spoiling him when I prepare this recipe. Crunchy walnuts are a wonderful complement to the creamy sauce. You can serve this as an entree or side.-Cheryl Strahm, St. Louis, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 7 servings.

Number Of Ingredients 12

3 cups uncooked penne pasta
1 small onion, chopped
1/3 cup olive oil
3/4 cup finely chopped walnuts
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 tablespoon brandy
1 cup heavy whipping cream
1 tablespoon minced fresh parsley
Grated Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add the walnuts, garlic, salt, pepper flakes and pepper; saute 1 minute longer. Remove from the heat., Stir in brandy; cook over medium heat until liquid is evaporated. Stir in cream; bring to a gentle boil. Reduce heat; cook for 4-6 minutes or until slightly thickened, stirring occasionally. , Drain pasta; toss pasta and parsley with cream sauce. Garnish with cheese if desired.

Nutrition Facts : Calories 475 calories, Fat 32g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 185mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.

Tips:

  • Prep work: Before you start cooking, wash and chop the Swiss chard, leeks, and walnuts. Mince the garlic and grate the Parmesan cheese.
  • Don't overcrowd the pan: When sautéing the Swiss chard and leeks, do it in batches if necessary to avoid overcrowding the pan. This will help them cook evenly and prevent them from steaming.
  • Use a high-quality vegetable broth: The vegetable broth is a key flavor component in this dish, so use a good-quality broth that has a rich flavor.
  • Don't overcook the pasta: Cook the penne according to the package directions, but be careful not to overcook it. Al dente pasta is the goal.
  • Make the sauce ahead of time: The walnut cream sauce can be made ahead of time and refrigerated for up to 3 days. This makes it a great option for a weeknight meal.

Conclusion:

This penne with Swiss chard, leeks, and walnuts in a creamy walnut sauce is a delicious and satisfying dish that is perfect for a weeknight meal. The Swiss chard and leeks add a healthy dose of vegetables, while the walnuts and Parmesan cheese add a rich and nutty flavor. The creamy walnut sauce is the perfect finishing touch, bringing all the flavors together in a harmonious dish.

Related Topics