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Swiss Chard and Spinach Pasta

February 7, 2012

Mediterranean cuisine is one of our favourites because it is a vegetable-dominant cuisine. The most prevalent ingredient is olive oil.  A wide variety of greens are served fresh, baked, roasted, sautéed, grilled and puréed.  Meat is used sparingly and is mostly grilled.  Yogurt and cheese are also a major component of Mediterranean cooking. Fresh herbs are also used in abundance.  It’s no wonder why we love the Mediterranean cooking, it really goes back to the basics!

This recipe is just that basic.  There is no over complicated flavors.  The pasta is not smothered in a heavy cream sauce but rather enhanced with olive oil.  The pasta is not only enhanced by the olive oil but with Swiss chard, spinach, garlic, golden raisins, pine nuts and Parmesan Cheese.  Swiss Chard is, in fact, considered to be one of the healthiest vegetables available and a valuable addition to a healthy diet (not unlike other green leafy vegetables).   This dish is simple and only takes about 25 minutes to prepare!

Swiss Chard and Spinach Pasta


8 ounces fresh Swiss chard, chopped coarsely
8 ounces fresh baby spinach, chopped coarsely
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons pine nuts, toasted
2 tablespoons golden raisins
8 ounces dry pasta
2 ounces freshly grated Parmesan cheese

To Prepare

Rinse the vegetables and pat dry on paper towels.  Cut off lower part of stems.  With your fingers, roll leaves and chop into bite-size sections.

Bring a large pot of water to a rapid boil.  Toss pasta into pot.  Add dash of salt and a few drops of olive oil.  Cook until tender, about 12 minutes.  Turn off heat.  Drain contents and return pasta to pot.

Meanwhile, heat 1 tablespoon olive oil in a large skillet.  Saute garlic over medium-high heat about two minutes.

Add remaining olive oil along with spinach and chard.  Stir and reduce heat when  leaves begin to wilt, two to three minutes.

Add pine nuts and raisins to frying pan.  Stir gently about one minute and remove from heat.

Add contents of frying pan to pot of cooked pasta.  Blend contents over low heat.  Serve warm.

Serves 4

Sources Mother Nature Network

This dish is so satisfying and not at all complicated.  Please, don’t be fooled by the lack of ingredients, it is delicious!

From our kitchen to yours,
Sydney Jones

6 Comments leave one →
  1. February 7, 2012 9:39 pm

    The light on that glass of wine (?) looks so dreamy! Very pretty photos.

  2. February 8, 2012 12:21 am

    Sometimes simple is better…a lot of Italian dishes are only composed of a few key ingredients and they are SO GOOD. Just like this dish looks amazing – can’t wait to try it!

    • February 9, 2012 3:44 pm

      I completely agree, less is more! I do hope you enjoy this as much as we did 🙂

  3. February 8, 2012 6:15 pm

    I *love* swiss chard, but I only ever tried it in an omelette (it’s really good in that). Always nice to find delicious looking new ideas for favourite ingredients! Thanks for sharing this 🙂

    • February 9, 2012 3:45 pm

      Well Charles, I think this is the perfect opportunity to try Swiss chard in something else, hummmm, like this pasta 🙂 I hope you try it, but I hope you enjoy it more!!!

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