Monday, April 6, 2009

Swiss Chard and Green Garlic Creamy Pasta

I found a great use for Swiss Chard tonight. It comes together quickly, and is quite filling. So pretty and it tasted great!
  • 1 lb rainbow swiss chard, leaves and stems separated
  • 1 tbs olive oil
  • 2 whole green garlic plants
  • 3 oz cream cheese
  • 3/4 cup 2% milk
  • 1 cup Parmesan cheese, freshly grated
  • 10 ounces whole wheat pasta, cooked according to directions.
  1. Roughly chop chard and green garlic plants, setting chard leaves aside.
  2. Heat oil in saucepan, then saute chard stems and garlic until tender, about 5 minutes.
  3. Meanwhile, slowly heat milk and cream cheese in small pot, stirring to combine. Do not overheat!
  4. Once stems and garlic are tender, add leaves. Stir to combine, and heat until slightly wilted.
  5. Add milk mixture to pasta, stir well.
  6. Add chard and garlic, plus half the Parmesan cheese.
  7. Top with remaining Parmesan.

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