Pappardelle With Swiss Chard and Goat Cheese

Con Poulos
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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

3/4
pound
pappardelle or fettuccine
2
tablespoons
olive oil
1
small red onion, thinly sliced
4
cloves garlic, sliced
2
bunches Swiss chard, stems discarded and leaves cut into 1-inch strips
kosher salt and black pepper
4
ounces
fresh goat cheese, crumbled

Directions

  1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes.
  3. Add the chard and ¼ teaspoon each salt and pepper and cook, tossing frequently, until tender, 3 to 5 minutes more.
  4. Add the chard mixture, 3 ounces of the goat cheese, ¾ cup of the reserved cooking water, and ½ teaspoon salt to the pasta and toss until the goat cheese melts and coats the pasta (add more cooking water as needed to loosen the sauce).
  5. Serve sprinkled with the remaining ounce of goat cheese.
Charlyne Mattox
April 2011

Nutritional Information

  • Per Serving
  • Calories 419
  • Fat 13 g
  • Sat Fat 5 g
  • Cholesterol 13 mg
  • Sodium 765 mg
  • Protein 18 g
  • Carbohydrate 57 g
  • Sugar 3 g
  • Fiber 7 g
  • Iron 7 mg
  • Calcium 140 mg
What does this mean? See Nutrition 101.

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