ORECCHIETTE WITH SWISS CHARD, RED PEPPERS AND GOAT CHEESE
Some of you have asked why I blanch greens before using them in dishes. I find it's the most efficient way to wilt them quickly and evenly, and they aren't boiled so long -- just a minute or two - that the nutrients are depleted. But lately I've also been steaming chard, and I find this works well, too. I use the basket of my pasta pot, placing it above an inch of water in the pot. When making this easy pasta, be sure to cut the sweet bell peppers into very small dice; that way, they'll lodge in the hollows of the orecchiette, along with the chard and goat cheese.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 20m
Yield Serves four
Number Of Ingredients 10
Steps:
- Begin heating a large pot of water while you stem and wash the chard. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the chard. Blanch the chard leaves for one to two minutes until tender. Using a skimmer or a slotted spoon, transfer the chard to a bowl of ice water, then drain and squeeze out excess water. Chop medium-fine. Keep the pot of water at a simmer.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the bell peppers and the red pepper flakes. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, and stir for half a minute. Then stir in the chopped chard and the marjoram. Stir together for a few seconds, then turn the heat to very low.
- Bring the water in the pasta pot back to a boil, and add the orecchiette. Cook al dente, following the timing instructions on the package. Add about 1/2 cup of the pasta water to the pan with the chard and peppers. Stir in the goat cheese. Drain the pasta, transfer to the pan and toss with the chard, pepper and goat cheese mixture. Serve hot.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 4 grams, Carbohydrate 68 grams, Fat 8 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 579 milligrams, Sugar 5 grams
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Kristi Williams
[email protected]This recipe is a total fail. I followed the instructions exactly and it turned out inedible.
Jeyasmin Akter
[email protected]I wasn't impressed with this dish. The orecchiette was overcooked and the sauce was too watery.
Yogndra Das
[email protected]I found this recipe to be a bit too salty. I think I'll use less goat cheese next time.
Lilly Sands
[email protected]This dish was a bit bland for my taste. I think I would add more garlic and red pepper flakes next time.
Francina Grady
[email protected]I've made this recipe several times and it always turns out great. It's one of my go-to dishes when I'm looking for something quick and easy.
John Timothy
[email protected]I made this recipe for a dinner party and everyone loved it. It's definitely a keeper!
Ahsanul Habib Lizon
[email protected]This dish is so flavorful and satisfying. I especially love the crispy red peppers.
Wyatt Orr
[email protected]I wasn't sure how I would like the combination of Swiss chard and red peppers, but I was pleasantly surprised. The flavors complemented each other perfectly.
barbara ferguson
[email protected]I love how easy this recipe is to make. It's perfect for a weeknight meal when I'm short on time.
Cathal McKerr
[email protected]This dish was a huge hit with my family! The orecchiette cooked perfectly and the combination of Swiss chard, red peppers, and goat cheese was divine. I'll definitely be making this again soon.