Greek-Style Swiss Chard and Cheese Pasta
- Vegetable recipes
- Peanut free
- Vegetarian
- Nut free
Ingredients
- 2 bunches Swiss chard (about 1 lb/500 g each)
- 1/2 tsp (2 mL) salt
- 12 oz (375 g) whole wheat pappardelle or other whole wheat pasta
- 3 tbsp (45 mL) extra-virgin olive oil
- 1 bunch green onions, thinly sliced
- 1 clove garlic, minced
- 8 oz (250 g) ricotta cheese (about 1 cup/250 mL)
- 6 oz (175 g) sheep's or goat's milk feta cheese, crumbled (about 1 cup/250 mL)
- 1/4 tsp (1 mL) black pepper
Preparation
Strip leaves from Swiss chard stems (reserve stems for other use). In covered saucepan with 1/2 inch/1 cm water, steam leaves with 1/4 tsp/1 mL of the salt until just tender. Drain; chop finely.
In large pot of boiling salted water, cook pasta according to package instructions until al dente.
Meanwhile, in large skillet or shallow Dutch oven, heat oil over medium heat; cook onions, garlic and remaining salt until onions are soft, about 2 minutes. Add Swiss chard and cook, stirring often, until soft, 3 to 4 minutes.
Reserving 3/4 cup/175 mL of the cooking liquid, drain pasta; add pasta and reserved cooking liquid to Swiss chard mixture with ricotta cheese, feta cheese and pepper. Cook, stirring, until heated through and no liquid pools in skillet, 2 to 3 minutes.
Makes 4 servings.
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