Time 15m Yield 2 Number Of Ingredients 6 Steps:
Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside. Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.
Yield Serves 2 Number Of Ingredients 8 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.
Time 40m Yield 4 servings Number Of Ingredients 9 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.
Time 20m Yield 2-3 serving(s) Number Of Ingredients 8 Steps:
Rinse and drain separately the Silverbeet 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 silverbeet 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 silverbeet mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.
Time 30m Yield 6 servings Number Of Ingredients 9 Steps:
Bring 4 quarts of water to a boil. Heat the oil in a large skillet, add the onion and cook over medium heat until golden and beginning to brown, about 15 minutes. Once water is boiling, add cauliflower and some salt, and cook for 3 minutes. Remove cauliflower with a slotted spoon and set aside. Set aside 1/2 cup of the water. Add the penne to the boiling water, stir it and let it cook for about 8 minutes, until al dente. While the penne is cooking, add the garlic to the skillet and cook for 2 to 3 minutes, until lightly browned; then, add the Swiss chard and cook, stirring, until it wilts, another 3 minutes or so. Stir in the cauliflower and reserved cooking liquid and the red pepper. Season with salt. When the penne is done, drain it, add it to the skillet and toss with the vegetables over low heat. Serve at once, dusted with cheese.
Yield Serves 2 Number Of Ingredients 8 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.
More about “penne with swiss chard and garlic recipes”
Time 1h10m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Set a large pot of salted water to boil for pasta. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium. Add sausage and cook, stirring occasionally and breaking sausage into pieces, until cooked through and lightly browned, 10 to 12 minutes. Add remaining oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. Add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. Remove from heat. Add pasta to boiling water; cook until 2 minutes short of al dente. Add sun-dried tomatoes and cook 2 minutes. Reserve 1 cup pasta water and drain pasta; return to pot. Pour half of reserved pasta water into a small bowl. Add tomato paste and whisk to combine. Add tomato paste mixture, sausage mixture, Parmesan, basil, and red pepper flakes to pasta in pot. Toss to combine, adding reserved pasta water if necessary. Season with salt and pepper.
