Best Penne With Swiss Chard And Leeks In A Walnut Cream Sauce Recipes

Penne with Swiss Chard image

Yield Serves 2

Number Of Ingredients 8

6 ounces penne or other tubular pasta
1 1/2 pounds Swiss chard
1/4 teaspoon dried hot red pepper flakes
1 small onion
2 teaspoons unsalted butter
1/4 cup heavy cream
1/4 teaspoon freshly grated nutmeg
2 tablespoons freshly grated Parmesan

Steps:

Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for pasta.
Chop Swiss chard into 1/4-inch-wide pieces and finely chop separately red pepper flakes and onion. In a 12-inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 5 minutes. Add Swiss chard and cook, stirring, 15 minutes, or until tender.
While Swiss chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to Swiss chard mixture with red pepper flakes, cream, and nutmeg and cook, stirring, 1 minute. Remove skillet from heat and stir in Parmesan and salt and pepper to taste.

Penne with Swiss Chard and Garlic image

Yield Serves 2

Number Of Ingredients 8

1 pound Swiss chard, stems cut from the leaves and the stems and leaves chopped separately
1/8 teaspoon dried hot red pepper flakes, or to taste
3 large garlic cloves sliced thin
2 tablespoons olive oil
1/2 cup water
1 cup drained canned tomatoes, chopped
1/2 pound penne or other tubular pasta
1/4 cup freshly grated Parmesan plus additional as an accompaniment

Steps:

Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.