Ready for a pasta dish that’s as vibrant and beautiful as it is delicious? Meet Swiss chard! This gorgeous leafy green, a close cousin to the beet, boasts a wonderfully mild, earthy flavor and is packed with nutrients. In this recipe, we use everything – the tender leaves and the crisp, colorful ribs – to create a simple yet elegant sauce tossed with linguine, fragrant garlic, and a gentle kick of red pepper. It’s the perfect way to celebrate this garden superstar. And if you don’t have chard on hand, don’t worry – spinach makes a fantastic substitute!
Ingredients
• (Serves 4)
• 1 lb / 450 g linguine
• 1 to 1.5 lb / 450 to 680 g Swiss chard
• ½ cup / 120 ml olive oil
• 2 tbsp / 28 g butter
• 8 cloves garlic, finely chopped
• ¼ tsp dried red pepper flakes
• ½ tsp salt, or to taste
• Freshly grated Parmesan cheese, for serving
Instructions
1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water.
2. While the pasta cooks, prepare the chard. Rinse it thoroughly and pat dry. Separate the leaves from the ribs. Chop the ribs into 1-inch pieces and the leaves into 1-inch strips, keeping them in separate piles.
3. In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped garlic and red pepper flakes, and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Increase the heat to medium-high. Add the chopped chard ribs to the skillet and cook for 2-3 minutes, stirring frequently, until they begin to soften. Add the chard leaves in batches, stirring until they wilt down. Cook for another 3-5 minutes until all the leaves are tender but still bright green. Season with salt.
5. Drain the cooked linguine and add it directly to the skillet with the Swiss chard. Toss everything together to combine. If the pasta seems dry, add a splash of the reserved pasta water to create a light, silky sauce. Serve immediately, topped with a generous amount of freshly grated Parmesan cheese.
Nutritional Information
• Nutritional Highlights
• Swiss Chard:** An excellent source of vitamins K, A, and C, as well as magnesium, iron, and potassium.
• Garlic & Olive Oil:** Rich in antioxidants and healthy monounsaturated fats, supporting heart health.
• High in Fiber:** This dish provides a good source of dietary fiber from the chard, promoting digestive health.
Pro Tips
• Don’t discard the chard stems! They add a wonderful texture and color to the dish. Cooking them first ensures they become perfectly tender.
• Save a cup of the starchy pasta water before you drain the linguine. Tossing it with the pasta and sauce helps create a silky, emulsified sauce that clings to every noodle.
• For a brighter flavor, squeeze the juice of half a lemon over the finished pasta just before serving. It really makes the flavors pop.
• Add a can of drained cannellini beans or chickpeas along with the chard leaves for an extra boost of plant-based protein and fiber.
FAQ
Q: How can I add more protein to this vegetarian pasta dish
A: To make this a more protein-rich meal, add one 15-ounce can of drained and rinsed cannellini beans or chickpeas when you add the chard leaves. You could also top the finished dish with toasted pine nuts or chopped walnuts for extra protein and a delightful crunch.
Q: Can I make this Swiss chard pasta recipe vegan
A: Yes, this recipe is easily made vegan. Simply substitute the butter with an additional 2 tablespoons of olive oil or a plant-based butter. For serving, omit the Parmesan cheese or replace it with a sprinkle of nutritional yeast or your favorite store-bought vegan Parmesan alternative.
Q: What other leafy greens can I use besides Swiss chard or spinach
A: This recipe is very versatile. You can substitute Swiss chard with other sturdy greens like kale (dinosaur or curly), beet greens, or collard greens. If using tougher greens like kale, you may need to cook the leaves for a few extra minutes to ensure they become tender.
Q: How should I store and reheat leftovers
A: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium-low heat with a splash of water or olive oil to loosen the sauce and prevent it from drying out. You can also microwave it in short intervals, stirring in between.
