One-Pot Orecchiette With Swiss Chard and Tomatoes

one-pot-orecchiette-chard-tomatoes
Photo by Jen Causey
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 536 calories
    • Fat 8 g
    • Sat Fat 3 g
    • Cholesterol 15 mg
    • Sodium 992 mg
    • Protein 23 g
    • Carbohydrate 97 g
    • Sugar 13 g
    • Fiber 12 g
    • Iron 5 mg
    • Calcium 84 mg

Combine the pasta, tomatoes, onion, tomato paste, garlic, lemon zest, and salt in a large, high-sided skillet or Dutch oven. Add the water and bring to a boil over medium-high. Cook, stirring constantly, until most of the liquid is absorbed and the pasta is almost tender, about 8 minutes.

Add the Swiss chard and chickpeas and cook, stirring constantly, until the chard is wilted and the pasta is tender, about 2 minutes more.

Divide among 4 bowls and top with the ricotta salata and pepper.

Ingredients

  1. Check 12 ounces orecchiette pasta, uncooked
  2. Check 2 pints cherry tomatoes, halved
  3. Check 1 yellow onion, sliced
  4. Check 2 tablespoons tomato paste
  5. Check 4 garlic cloves, sliced
  6. Check 1 teaspoon lemon zest
  7. Check 1 teaspoon kosher salt
  8. Check cups water
  9. Check ½ bunch Swiss chard, chopped
  10. Check 1 15-ounce can chickpeas, drained and rinsed
  11. Check 2 ounces shaved ricotta salata or crumbled feta cheese
  12. Check ½ teaspoon black pepper

Directions

  1. Combine the pasta, tomatoes, onion, tomato paste, garlic, lemon zest, and salt in a large, high-sided skillet or Dutch oven. Add the water and bring to a boil over medium-high. Cook, stirring constantly, until most of the liquid is absorbed and the pasta is almost tender, about 8 minutes.
  2. Add the Swiss chard and chickpeas and cook, stirring constantly, until the chard is wilted and the pasta is tender, about 2 minutes more.
  3. Divide among 4 bowls and top with the ricotta salata and pepper.