Best Swiss Chard And Bacon With Gemelli Pasta Recipes

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SPAGHETTI WITH BACON AND CHARD



Spaghetti with Bacon and Chard image

Bacon and chard are the stars of this quick pasta dinner. Smokey bacon flavors creamy sauce with sharp Pecorino cheese that coats swirls of spaghetti and the earthy greens. It's a decadent way to eat your veggies.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 22

1 large bunch or 1 1/2 pounds large, leafy Swiss chard
1/2 pound meaty bacon, Oscar's Smoke House preferred brand
2 tablespoons EVOO or butter
1 onion, white or yellow
1 leek
4 cloves garlic
Salt and pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons thyme
1/2 cup white wine
1/2 cup stock, optional
1 pound spaghetti
1 cup pecans
About 3/4 cup heavy cream
About 1 cup grated Pecorino cheese, plus more for serving
Red Wine Spritzer, for serving, recipe follows
4 ounces dry, fruity red wine, like Valpolicella or your favorite red
2 ounces brandy
1/2 ounce simple syrup
3 to 4 allspice berries
Juice of 1/2 an orange
1/2 cup chilled seltzer

Steps:

  • Gather your ingredients.
  • Place a large pot of water on to boil for pasta.
  • Stem the chard. Chop the stems. Coarsely chop the greens and keep separate.
  • Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide.
  • Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop.
  • Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any.
  • Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb.
  • Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water.
  • Toast nuts while pasta cooks in small skillet over moderate heat.
  • Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table.
  • To a shaker, add wine, brandy, simple syrup, allspice and orange juice. Shake it up. Pour into a wine glass and top with seltzer.

PASTA WITH SWISS CHARD, BACON, AND LEMONY RICOTTA CHEESE



Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese image

Categories     Cheese     Pasta     Ricotta     Bacon     Chard     Simmer     Boil

Yield 4 servings

Number Of Ingredients 13

Coarse salt
1 pound cellantani (ridged corkscrew-shaped pasta) or other ridged short-cut pasta
Freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
5 slices bacon, coarsely chopped
3 or 4 garlic cloves, chopped
1 small yellow onion, chopped
1/2 teaspoon crushed red pepper flakes
1 bunch of Swiss chard, cleaned and coarsely chopped
1 cup chicken stock or broth
1 cup whole-milk ricotta cheese
Zest and juice of 1 lemon
1 cup grated Parmigiano-Reggiano (a few handfuls), plus some to pass at the table

Steps:

  • Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.
  • While the pasta cooks, preheat a large, deep skillet over moderate heat. Add the EVOO and bacon and cook until the bacon crisps, about 3 minutes. To the bacon add the garlic, onions, salt, pepper, and crushed red pepper flakes and cook, stirring frequently, for 5 minutes, or until the onions are lightly caramelized. Add the chopped Swiss chard, toss to coat, and wilt the chard down. Turn the heat up to high and add the chicken stock and a couple of ladles, about a cup, of the starchy, boiling water from the cooking pasta. When the liquid comes up to a boil, reduce the heat and simmer for 6 to 7 minutes.
  • In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place 1/4 cup of the ricotta mixture in the bottom of each of 4 pasta bowls and reserve.
  • Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute or so to let the juices absorb into the pasta. Turn the heat off and add the grated Parmigiano cheese to the pasta and greens and continue to toss to distribute. Serve the pasta immediately, dishing it up on top of the ricotta cheese. Stir the lemony ricotta up in your bowl to mix with the pasta.

PASTA WITH SWISS CHARD



Pasta with Swiss Chard image

This is a colorful, delicious pasta dinner with a healthy dose of Swiss chard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 9

Coarse salt and ground pepper
1 small garlic clove
1 slice white sandwich bread, torn into large pieces
2 tablespoons grated Parmesan cheese, plus more for serving
3 tablespoons butter
12 ounces gemelli, fusilli, or other short twisted pasta
1 medium red onion, halved and thinly sliced
2 bunches green Swiss chard (about 1 1/2 pounds total), stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
1 to 2 tablespoons white-wine vinegar

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse garlic until finely chopped. Add bread and Parmesan; season with salt and pepper. Pulse until coarse crumbs form. In a large skillet, melt 1 tablespoon butter over medium heat. Add crumbs and cook, tossing, until browned, 6 to 8 minutes. Transfer crumbs to a bowl, and set aside; wipe skillet clean.
  • Cook pasta in boiling water until al dente, according to package instructions. Reserving 1 cup pasta water, drain pasta, and return to pot. Set aside.
  • While pasta is cooking, melt 1 tablespoon butter in skillet over medium heat. Add onion; cook until lightly browned, 6 to 8 minutes. Add chard stalks and 1/2 cup pasta water; cook, stirring often, until beginning to soften, about 4 minutes. Add leaves, and cook until tender, 4 to 6 minutes more. Stir in vinegar.
  • Add chard mixture and remaining tablespoon butter to pasta. Season with salt and pepper; toss to combine. Thin with pasta water, if desired. Serve topped with breadcrumbs and additional Parmesan.

SAUTEED SWISS CHARD WITH BACON



Sauteed Swiss Chard with Bacon image

Provided by Anne Burrell

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Olive oil, for pan
1 cup bacon, cut into 1/4-inch dice
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
1/2 cup chicken or vegetable stock
Kosher salt

Steps:

  • Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.

PASTA WITH SWISS CHARD BACON AND LEMONY RICOTTA



Pasta With Swiss Chard Bacon and Lemony Ricotta image

This is fantastic! There are so many different flavors going on... Creamy ricotta, tangy lemon, salty bacon... YUMM-O! I found this in Rachael Ray's 365: No Repeats cookbook when I was looking for a recipe to use up some leftover ricotta. I used arugula instead of the Swiss chard, so use what you have. Omit the bacon (or use a vegetarian one) and use vegetable stock to make it vegetarian. This doesn't re-heat very well, so only make as much as you need.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb corkscrew macaroni
2 tablespoons olive oil
5 slices bacon, coarsely chopped
3 garlic cloves, chopped
1 small yellow onion, chopped
1/2 teaspoon red pepper flakes
1 bunch swiss chard, cleaned and coarsely chopped
1 cup chicken stock
1 cup ricotta cheese
1 lemon, juice and zest of
1 cup parmesan cheese, grated

Steps:

  • Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.
  • While the pasta cooks, preheat a large skillet over moderate heat. Add the olive oil and bacon, and cook until the bacon crisps, about 3 minutes.
  • To the bacon add the garlic, onions, salt, pepper and red pepper flakes and cook, stirring frequently, for 5 minutes or until the onions are lightly caramelized.
  • Add the chopped Swiss chard, toss to coat, and wilt the chard down.
  • Turn the heat up to high and add the chicken stock. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.
  • In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place ΒΌ cup of the ricotta mixture in the bottom of 4 bowls. Set aside.
  • Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute to let the juices absorb into the pasta.
  • Turn the heat off and add the grated Parmesan cheese and toss to distribute. Serve immediately, dishing it up on top of the ricotta cheese. Stir before eating.

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