0 (0)

Mains, Quick and Easy, Vegetarian

Farfalle With Swiss Chard

Farfalle With Swiss Chard
Los Angeles Times

You may not know Swiss chard as well as, say, spinach, but this earthy green has a wonderful, meaty mouth-feel. You can cook it the same way you do spinach. Combine it with pasta, and you have a fast and ... Read more

Total time: 25 minutes | Serves 2 to 3
  • Salt
  • 1 tablespoon olive oil
  • 3 shallots, minced
  • 4 cloves garlic, chopped
  • 1/2 cup white wine
  • 1 orange bell pepper, diced small
  • 1 (14 1/2-ounce) can diced tomatoes
  • Freshly ground pepper
  • 1/2 pound farfalle
  • 1 pound (2 bunches) Swiss chard, stems discarded, leaves roughly chopped
  • 1/4 cup grated Parmigiano-Reggiano

Step 1Heat the oven to 350 degrees. Add 1 teaspoon of salt to a large pot of water and bring to a boil.

Step 2Meanwhile, heat the oil in a skillet over medium heat. Add the shallots and cook for 1 minute. Add the garlic and cook another minute. Add the wine and bell pepper and cook until the wine evaporates, 3 minutes. Add the tomatoes with their juice and salt and pepper to taste. Continue to cook until the liquid has reduced by about half.

Step 3While the sauce simmers, add the pasta to the boiling water and cook 6 minutes. Add the Swiss chard and cook until the chard is tender and pasta is cooked, another 5 minutes. Drain the pasta and chard and return to the pot. Add the tomato mixture and stir in the cheese. Season to taste with salt and pepper.


Deviled eggs with uni
Deviled eggs with uni

Maple bacon biscuits
Maple bacon biscuits

Kurobuta pork chops with white bean puree, ham hock jus and salsa verde
Kurobuta pork chops with white bean puree, ham hock ...

Mediterranean Chicken and Capers
Mediterranean Chicken and Capers

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Moroccan lamb tagine with melting tomatoes and onions
Spicy mac and cheese
Last-minute salmon with mustard
Five-spice roast pork belly