Swiss Chard and Pasta with Feta

Swiss Chard and Pasta with Feta

I’ve been on a vegetarian kick recently. With so much fresh produce available this time of year, who needs meat? While pursuing the stalls at our local farmer’s market last week, I got inspired to make this dish. It had been a long time since I’d cooked it, so I was excited to make it again. Chard is one of my favorite vegetables, and this recipe is one of my favorite ways to prepare it. The original recipe comes from an American Heart Association cookbook, though I’ve modified it quite a bit to better suit my tastes. The feta adds a bit of a creamy consistency, and I love the crunch that the walnuts (or pecans) provide.

Swiss Chard and Pasta with Feta

Ingredients:

2 quarts water

1 large bunch of Swiss chard, (stems included, if desired) cut into strips

6 ounces dry angel hair pasta or spaghetti

6 oz. crumbled feta cheese

1/3 cup walnuts (or pecans), roughly chopped

1/2 teaspoon pepper

1/4 teaspoon salt


IMG_5878 IMG_5881

Pecans

Directions

1. Bring the water to a boil in a large pot, and stir in the angel hair pasta or spaghetti. Cook 2-3 minutes.

2. Add the chard, and continue cooking until both the chard and the pasta are tender. Pour into a colander, and drain well.

3. Meanwhile, mix the rest of the ingredients in a bowl, and stir to blend well.

4. Return the chard and pasta mixture to the pot, and add the cheese mixture. Stir until the cheese starts to melt, and the ingredients are evenly distributed.

Swiss Chard with Pasta and Feta

5. Ladle into bowls, and serve hot. Serves 4.

Swiss Chard and Pasta with Feta

Ingredients:

2 quarts water

1 large bunch of Swiss chard,  (stems included, if desired) cut into strips

6 ounces dry angel hair pasta or spaghetti

6 oz. crumbled feta cheese

1/3 cup walnuts (or pecans), roughly chopped

1/2 teaspoon pepper

1/4 teaspoon salt

Directions

1. Bring the water to a boil in a large pot, and stir in the angel hair pasta or spaghetti. Cook 2-3 minutes.

2. Add the chard, and continue cooking until both the chard and the pasta are tender. Pour into a colander, and drain well.

3. Meanwhile, mix the rest of the ingredients in a bowl, and stir to blend well.

4. Return the chard and pasta mixture to the pot, and add the cheese mixture. Stir until the cheese starts to melt, and the ingredients are evenly distributed.

5. Ladle into bowls, and serve hot. Serves 4.

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