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Pappardelle With Swiss Chard and Goat Cheese

Pappardelle With Swiss Chard, Onions, and Goat Cheese
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Serves 4| Hands-On Time: | Total Time:


  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.
By May, 2011

Nutritional Information

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

Quick Tip

If you can’t find Swiss chard, use spinach or kale instead.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.