Yield 6 serving(s) Number Of Ingredients 12 Steps:
Steel knife: With food processor running, drop garlic through feed tube and mince. Add onion and chop coarsely, using 6 to 8 on/off turns. Remove leaves from chard and reserve. Cut stems into feed tube lengths. Ultra thick: Stand stems in feed tube; slice, using light pressure. Heat oil in heavy 4-quart saucepan over medium heat. Add contents of work bowl and cook until soft, stirring occasionally, about 15 minutes. Add stock and water; bring to a boil. Mix in penne and cook 5 minutes. Ultra thick: Roll up chard leaves and arrange in feed tube. Slice, using light pressure. Add chard leaves to saucepan. Mix in beans, fennel seed, red pepper flakes, salt and pepper. Bring to boil and cook until penne is tender, about 3 minutes. Can be made ahead. Pass the Parmesan cheese.
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 to 3 servings Number Of Ingredients 13 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 waxed 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 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.
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 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.
Time 30m Yield 4 Number Of Ingredients 6 Steps:
Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly. Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.
Time 26m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In a large pot of boiling salted water, cook penne 8 to 10 minutes or until tender but firm. Add 8 cups coarsely chopped Swiss chard, cook 1 minute; drain well. In a large serving bowl, combine remaining ingredients. Add pasta mixture; toss well. Season to taste.
