Swiss Chard, Red Pepper and Goat Cheese Pasta
Hearty swiss chard, crunchy red pepper, and creamy goat cheese make the pasta load with flavors. A simple and delicious week-day meal that everybody enjoys.
Ingredients
| 2 | teaspoons |
vegetable oil
such as olive or canola |
|
| 1 | pound |
mixed salad greens
kale, chard or collard, stemmed and well washed |
|
| 2 |
sweet red bell peppers
diced into small cubes |
||
| 1 | pinch |
red pepper flakes
to taste |
* |
| 4 | cloves |
garlic
or to taste, minced |
|
|
salt and black pepper
to taste |
* | ||
| ½ | tablespoon |
oregano
freshly chopped, or 1 teaspoon dried |
|
| 12 | ounces |
pasta, orecchlette (ear-shaped)
or other pasta |
* |
| ⅔ | cup |
goat (chevre) cheese
crumbled |
* |
| 4 | tablespoons |
hazelnuts (filberts)
toasted and chopped, or walnuts |
Directions
Heat 1 tablespoon of the oil over medium heat in a large and heavy skillet or a cast iron pan, and stir in the chard stems and bell peppers. Cook, stirring often, until tender but still crispy, about 4 minutes. Stir in the chopped chard. Cook for about 3 minutes until the leaves are wilted.
Stir in the garlic, oregano, red pepper flakes and salt to taste, and cook for 30 to 40 seconds. Turn the heat to very low.
Bring a large pot of salted water to a boil, and add the pasta. Cook the pasta according to the instructions on the package. Drain and reserve 1 cup of cooking water.
Stir in about ½ cup of the pasta water to the pan with the greens and peppers. Stir in the goat cheese until the cheese melts and the mixture becomes creamy.
Return the drained pasta to the pan and gently mix with the greens, pepper and goat cheese mixture until well coated. Put up onto the serving plates and sprinkle some toasted nuts. Serve hot.
Nutrition Facts
Serving Size 192g (6.8 oz)
Was really good. Used fresh Swiss chard and peppers from my garden and used a fusili pasta. My husband and I really enjoyed it!
over 9 years agoSuzanne, el Cajon, ca