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Whole-Wheat Penne with Swiss Chard & Walnuts
A colourful bunch of healthy rainbow Swiss chard inspired this recipe
Ingredients (Serves 4-6)
| 1/2 cup | walnut halves |
| 1 lb (454g) | whole-wheat penne |
| 1 | bunch Swiss chard (rainbow if available) |
| 2 | cloves garlic, thinly sliced |
| 1 tbsp | olive oil |
| 1 | pinch chili flakes |
| 1 tbsp | fresh rosemary, coarsely chopped |
| 1½ cups | ricotta |
| 1/3 cup | goat cheese |
| Parmesan cheese, grated |
Instructions
- Preheat oven to 375°F. Spread walnuts on a large sheet pan and place in oven. Shake pan every few minutes so nuts toast evenly and do not burn, about 10 minutes. Immediately transfer nuts to a bowl and set aside.
- Bring a large pot of salted water to a boil and add pasta. Cook pasta until al dente.
- Wash and dry chard, and strip leaves from stalks. Chop stalks into 1/2-inch pieces. Tear leaves into medium-size pieces. Set aside.
- In a large skillet, sauté garlic in oil over medium heat until golden brown. Add chili flakes, rosemary, chard stems, and salt and pepper to taste. Sauté until stems are tender, about 3 minutes. Add chard leaves, cover and cook until wilted, about 5 minutes, stirring once or twice.
- Drain pasta, reserving 1-2 cups pasta water. Add ricotta and goat cheese to chard and stir to combine. Add pasta and stir until well combined. Season with salt and pepper and add reserved water as needed to moisten pasta.
- Transfer to bowls and sprinkle with Parmesan and walnuts.
*Find this and other great recipes in…
Recipes: A Collection for the Modern Cook
By Susan Spungen
A collection of easy recipes for home cooks, accompanied by 100 colour photos, in the same classic, simple style.
Note: This recipe has been adapted from its original.
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Louane writes:
Hi,
Just want to tell you that my partner and I look forward to trying your recipes every week. It amazes me how fast I can make then, espacially right after work - we sit down for dinner everytime within 30 to 40mins, it's great! I've also starting a book for a single friend of ours and she loves them too - keep up with the great recipes, Louane & Jonas
—posted February 25, 2007 at 12:12 p.m.
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