Creamy Swiss Chard Pasta Recipe

Community Pick

Submitted by Derf2440

"Quick - easy - tasty From Lakeside Organic Gardens."

Download

photo by Andi Longmeadow Farm

Ready In:: 20mins
Ingredients:: 10
Serves:: 4

Advertisem*nt

ingredients

1 lb swiss chard
1 tablespoon olive oil
2 garlic cloves, smashed
¹⁄₄ cup onion, chopped
2 large tomatoes, chopped
¹⁄₂ cup fat free sour cream or 1/2 cup plain yogurt
¹⁄₂ cup 2% low-fat milk
¹⁄₄ cup parmesan cheese
8 ounces fettuccine pasta, cooked according to package
salt and pepper

Advertisem*nt

directions

Wash swiss chard, cut into small pieces.
Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
Serve warm.

Questions & Replies

Got a question? Share it with the community!

Advertisem*nt

Reviews

I love this pasta dish! I did cook the chard a little longer than called for and the tomatoes too. All the flavors tasted great and it looked so pretty! I added just a little more sour cream too. Thanks for a dish I will definately make again!!!

Sharon123

See Also
Gluten-Free Vegan Lemon Tart - Rhian's Recipes Free Printable Holiday Recipe Cards Chicken Salad Recipes | Taste of Home 15 Legendary Family Recipes Worth Sharing
My daughter "hates" Swiss chard, but I have a lot in the garden. This made it quite tolerable for her! and the rest of us enjoyed it a lot! I used canned tomatoes (none in the garden yet...) and no milk. Used vegan sour cream as I had that on hand. Didn't measure too closely. Oh, and I kept the stems of the chard (chopped finely) - sauteed them with the onion for a little before adding anything else. I think the burner should be turned off before adding the sour cream...

momefarley
Wonderful! I had some left over cooked bacon that I cut up and added toward the end of cooking. Used greek yogurt in place of sour cream and fresh tomatoes. Will make again for sure!

55tbird
Excellent! And so darn healthy, you'd think you'd just had the best meal in your life! Love the use of swiss chard here, and the lovely use of fresh tomatoes! This is a great recipe that begs you to make it, and soon too! I followed this exactly, and seriously wouldn't change anything. Go ahead, enjoy all you want! Made for National Tomato Month, Diabetic Forum April 2012

Andi Longmeadow Farm
Tasty, versatile recipe! You can add some other veggies and make it even more interesting. I tried it with asparagus and yellow bell pepper (in addition to the chard). Yummy!!

phoenixrizn
See Also
Gluten-Free Vegan Blueberry Crumble Bars - Rhian's Recipes

see 62 more reviews

Advertisem*nt

Tweaks

Nice simple, tasty recipe. The longer it cooks, the better it tastes. Yum! and Thank you! Oh, I must mention used greek yogurt instead of sour cream...i'm addicted! Dont' forget the salt and pepper!

meeknlil
Wonderful! I had some left over cooked bacon that I cut up and added toward the end of cooking. Used greek yogurt in place of sour cream and fresh tomatoes. Will make again for sure!

55tbird
This was really good and my whole family liked it. Instead of fettuccine I used cheese tortellini. It was delicious and made the meal a little heartier. Since there was cheese in the tortellini I left it out of the sauce and just served it at the table as a topping. I also added salt and pepper, extra garlic and onion, and I used a can of diced tomatos (drained) instead of fresh.

cknordstrom
This is my new favourite way to use up all the swiss chard in my garden! I used the stems too and didn't even chop them all that small. I doubled the garlic and added it at the end of the sauteing to keep it pungent. I didn't have tomatoes on hand so I used 2 tbsp of tomato paste instead. Still super tasty!

harpchick
The taste on this was unbelievable--even my picky husband was ranting and raving about it. Next time I would do a couple things different. First, recognize that the sauce is watery, period, and accept it. It doesn't hurt the dish at all. Second, don't overcook the chard; it turns all shrivelled up and is less appealing. Third, save the parmesan cheese for adding at the end.HERE'S HOW I MADE IT: I used canned whole tomatoes instead of fresh; full fat sour cream (creme fraiche, actually); whole milk; and fusilli pasta--it held the watery sauce quite well.This is a DEFINITE winner for chard--the best recipe I have yet!

All-Natural-Nut

see 1 more tweaks

RECIPE SUBMITTED BY

Derf2440

248

230 Followers
1007 Recipes
132 Tweaks

November 4th, 2013:  Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013.  We are shocked and saddened by her passing and there is a thread for expressing your condolences.Mary at Food.com<a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a> ********************************************************************I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect Love traveling, own a timeshare, went to Portugal in the year 2000, this picture was taken there, so it's 9 years old, but the only decent one I have, I am not photogenic and hate having my picture taken!! I've been enjoying lushious recipes from 'zaar for 9 years now, since January 2001. <img src=http://i3.photobucket.com/albums/y53/duch*eSS13/Animation1.gif alt=Image hosted by Photobucket.com /> <img src=http://i3.photobucket.com/albums/y53/duch*eSS13/berriesblinkie.gif alt=Image hosted by Photobucket.com /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/4treasurehunt.gif alt=Image hosted by Photobucket.com /> <img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image hosted by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image hosted by Photobucket.com /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/FinishedJollyRoger_1.jpg border=0 alt=Image hosting by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/dragonspearls_1.jpg border=0 alt=Image hosting by Photobucket /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/FFF/completedbanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Octoberevent.jpg alt= /><img src=http://www.recipezaar.com/members/home/1535/cheesesticker.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/EditBeforeandAfterSTICKER.jpg alt= /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/Banners/Photo_Video_577111733_orig.jpg alt= /><img src=http://img.villagephotos.com/p/2003-11/484938/Spelling-Bee-stick2jpg.jpg alt= /><img src=http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg alt= /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/Comfortstickercopysmall.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg alt= /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/MuffinLovesticker.jpg alt= /><img src=http://www.recipezaar.com/members/home/1956/L%5B1%5D.F-stickJPEG.jpg alt= /><img src=http://img.villagephotos.com/p/2003-11/484938/MayFlowerssticker.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/TasteofYellowSTICKER.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BBQlSTKR.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CobblerPieTartSTICKER.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CROCKPOTSTKR.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/FISHSEAFDSTICKER.jpg alt= /> <img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/CookingSchoolHost1.jpg border=0 alt=Photobucket /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/BeyondburgersST.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/Elves-appreciationSTICKER.jpg alt= />

View Full Profile

Advertisem*nt

YOU'LL ALSO LOVE

Sausage and Swiss Chard Rigatoni

by annlouise

Swiss Chard Manicotti (With OAMC Directions)

by LindyFlugelman

How to Peel Peaches, 3 Ways

27 Healthy Lunches for Kids

View All Recipes

Creamy Swiss Chard Pasta Recipe - Food.com (2024)

FAQs

What does cooking do to the flavor of chard? ›

What Does Chard Taste Like? Raw chard tastes very similar to spinach but can have a bitter taste. Cooking the chard helps to remove the bitterness, and will give the vegetable a sweet, earthy flavor, similar to a beet.

Tell Me More ›

What are 3 ways you can eat Swiss chard? ›

Chard can be steamed or sauteed, and it's great in soups, stews, casseroles, frittatas and quiches. Young leaves can be eaten raw in salads.

Keep Reading ›

Does Swiss chard taste good? ›

What does chard taste like? Similar to spinach, most varieties of chard are earthy and pleasantly bitter when eaten raw. While it is not as bitter as kale, the bitterness in chard also diminishes as the leaves are cooked, giving them a milder and sweeter flavor and tender texture.

Tell Me More ›

How do you get the bitterness out of Swiss chard? ›

It has a slightly bitter taste, but that can be resolved with adding a little acid, like lemon juice. Swiss chard is generally served cooked, as the leaves brighten nicely when sautéed in a bit of oil.

Should you eat the stems of Swiss chard? ›

Chard stems are edible, too, so don't toss them when you're cooking the leaves! If I'm making sautéed Swiss chard, I simply add the stems to the pan a few minutes before I add the leaves so that they have a chance to soften.

When should you not eat Swiss chard? ›

Blood clotting: If you are on blood thinners, you may want to avoid Swiss chard due to its high vitamin K content, which plays a role in blood clotting. Allergy: If you are sensitive to grass pollen, you should avoid eating Swiss chard because inhaling vapor from boiling the vegetable may trigger rhinoconjunctivitis.

Get More Info Here ›

What does Swiss chard do for your body? ›

Chard contains 3 times the recommended daily intake of vitamin K and 44 percent of the recommended amount of vitamin A. This vegetable can help to combat cancer, reduce blood pressure, and enhance performance in sports. Swiss chard can be eaten raw or cooked.

Learn More Now ›

Is chard healthier than spinach? ›

Spinach have significantly more Vitamins A than chard. Spinach is an excellent source of Vitamin A, Vitamin E, Vitamin K, Vitamin C, Riboflavin, Vitamin B6, Potassium, Magnesium, Calcium, Iron. Spinach is a great source of Thiamin, Niacin, Zinc, Phosphorus.

Why does Swiss chard turn black when cooked? ›

Cooking Tip

The oxalic acid in chard will react with aluminum and iron cookware, staining the greens a dark color and lending a metallic taste.

What's the difference between Swiss chard and chard? ›

Pending External Review Key Facts. Chard is referred to as Swiss chard, which is a close relative of the beet and is grown for its leaves and stems as opposed to the edible root.

Keep Reading ›

What is the powder on Swiss chard? ›

Swiss Chard is a sun-loving vegetable that grows best in warm weather. The leaves may be developing powdery mildew because of warm day and cool night temperature. I've had similar problems with chard and either cut away any damaged parts, or wash the mildew off with mild soap and water, then rinse well.

View Details ›

What color Swiss chard is best? ›

Probably the best Swiss chard in overall quality is white-stemmed 'Monstruoso', with broad, tender stalks. 'Large White Ribbed' is more productive but not quite as tender. Both are less likely than red-stemmed varieties to bolt (go to seed) after cold snaps and in dry weather.

Learn More Now ›

What is another name for Swiss chard? ›

Chard or swiss chard has many names. In Australia it is known as silverbeet. Other names for chard include green chard, spinach beet, leaf beet, sea kale, swiss beet, sea kale beet, and Indian spinach.

Creamy Swiss Chard Pasta Recipe - Food.com (2024)

ingredients

directions

Questions & Replies

Reviews

Tweaks

RECIPE SUBMITTED BY

YOU'LL ALSO LOVE

FAQs

What does cooking do to the flavor of chard? ›

What is the powder on Swiss chard? ›

References