Rating: 4 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 14 Ratings

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Credit: Jonny Valiant

Recipe Summary

total:
30 mins
hands-on:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Drain and return to the pot.

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  • Meanwhile, melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the leeks, chard stems, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the squash and broth and bring to a boil. Reduce heat and simmer, covered, until the squash is tender, 8 to 10 minutes.

  • Add the squash mixture (and any liquid), chard leaves, pecorino, the remaining 2 tablespoons of butter, and ½ teaspoon salt to the pasta and toss to coat.

  • Serve topped with the pistachios and additional pecorino.

Nutrition Facts

715 calories; fat 26g; cholesterol 53mg; sodium 1091mg; protein 23g; carbohydrates 105g; sugars 13g; fiber 16g; iron 7mg; calcium 375mg.
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