Best Pasta With Lima Beans And Swiss Chard Recipes

CREAMY SWISS CHARD PASTA WITH LEEKS, TARRAGON AND LEMON ZEST

Steps:

• Bring a large pot of salted water to a boil. Prepare the chard: Tear the leaves off the stems, separating the leaves and stems. Thinly slice the stems, then coarsely tear the leaves into bite-size pieces. Set both aside in separate bowls.
• Prepare the leeks: Trim off the bottom and the dark green portion at the top, halve the remaining white and pale green portion lengthwise, then thinly slice them crosswise. Wash and drain the sliced leeks. Set aside.
• Prepare the bread crumbs: In a large skillet, melt 2 tablespoons butter over medium. Add the panko, season lightly with salt and generously with pepper, and cook, stirring occasionally, until golden and toasted, 3 to 4 minutes. Stir in nutritional yeast, then transfer to a paper towel-lined plate.
• Wipe out the skillet. Add the remaining 3 tablespoons butter and melt over medium-high. Add the leeks, chard stems, garlic and thyme, season with salt and pepper, and cook, stirring occasionally, until leeks start to wilt and soften, about 5 minutes. Add the torn chard, season with salt and pepper, and cook, stirring, until just wilted, 2 minutes.
• Add the stock and heavy cream, and boil over high until thickened, about 10 minutes.
• Once the mixture is simmering, add the pasta to the pot of boiling water and cook until al dente. Drain pasta.
• Transfer chard mixture to the empty pasta pot. Stir in the cooked pasta, then sprinkle with the Parmesan, stirring vigorously to melt it into the sauce. Season to taste with salt and pepper.
• Divide among shallow bowls or plates. Sprinkle generously with the prepared bread crumbs, top with tarragon and grate fresh lemon zest on top. Serve immediately.

PASTA WITH SWISS CHARD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
• Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.

CREAMY SWISS CHARD PASTA

Steps:

• Wash swiss chard, cut into small pieces.
• Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
• Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
• Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
• Serve warm.

PASTA WITH BEANS AND CHARD

Steps:

• Remove and discard the stems and thicker midribs from the Swiss chard leaves. Rinse the leaves well, then drain and coarsely chop them.
• Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
• Meanwhile, heat the oil in an extra-large saucepan or stir-fry pan. Add the onion and garlic and sauté over medium-low heat until the onion is golden.
• Add the wine and Swiss chard. Cover and cook just until the chard wilts, stirring once or twice, about 3 minutes.
• Stir in the tomatoes, beans, and raisins. Cook just until everything is heated through, another 4 to 5 minutes.
• Combine the fettuccine with the Swiss chard mixture in a large serving bowl. Toss well, season with salt and pepper, and toss again.
• Menu Suggestions
• I love this dish with cauliflower; two companionable possibilities are Cauliflower with Bread Crumbs (page 206) and Sautéed Cauliflower with Sun-Dried Tomatoes and Basil (page 198). Add a salad of greens, tomatoes, bell peppers, and olives.
• Another good way to complete the meal is with some crusty bread and a dairy-free version of the traditional insalata caprese (tomato, mozzarella, and basil salad). Arrange a platter of flavorful tomato slices overlapping thin slices of vegan mozzarella; sprinkle generously with sliced basil leaves and drizzle everything with good olive oil.
• nutrition information
• Calories: 310
• Total Fat: 6g
• Protein: 11g
• Carbohydrates: 55g
• Fiber: 7g
• Sodium: 565mg