Community Pick
Creamy Swiss Chard Pasta

photo by Andi Longmeadow Farm





- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb swiss chard
- 1 tablespoon olive oil
- 2 garlic cloves, smashed
- 1⁄4 cup onion, chopped
- 2 large tomatoes, chopped
- 1⁄2 cup fat free sour cream or 1/2 cup plain yogurt
- 1⁄2 cup 2% low-fat milk
- 1⁄4 cup parmesan cheese
- 8 ounces fettuccine pasta, cooked according to package
- salt and pepper
directions
- Wash swiss chard, cut into small pieces.
- Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
- Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
- Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
- Serve warm.
Questions & Replies

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Reviews
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My daughter "hates" Swiss chard, but I have a lot in the garden. This made it quite tolerable for her! and the rest of us enjoyed it a lot! I used canned tomatoes (none in the garden yet...) and no milk. Used vegan sour cream as I had that on hand. Didn't measure too closely. Oh, and I kept the stems of the chard (chopped finely) - sauteed them with the onion for a little before adding anything else. I think the burner should be turned off before adding the sour cream...
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Excellent! And so darn healthy, you'd think you'd just had the best meal in your life! Love the use of swiss chard here, and the lovely use of fresh tomatoes! This is a great recipe that begs you to make it, and soon too! I followed this exactly, and seriously wouldn't change anything. Go ahead, enjoy all you want! Made for National Tomato Month, Diabetic Forum April 2012
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Tweaks
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This was really good and my whole family liked it. Instead of fettuccine I used cheese tortellini. It was delicious and made the meal a little heartier. Since there was cheese in the tortellini I left it out of the sauce and just served it at the table as a topping. I also added salt and pepper, extra garlic and onion, and I used a can of diced tomatos (drained) instead of fresh.
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This is my new favourite way to use up all the swiss chard in my garden! I used the stems too and didn't even chop them all that small. I doubled the garlic and added it at the end of the sauteing to keep it pungent. I didn't have tomatoes on hand so I used 2 tbsp of tomato paste instead. Still super tasty!
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The taste on this was unbelievable--even my picky husband was ranting and raving about it. Next time I would do a couple things different. First, recognize that the sauce is watery, period, and accept it. It doesn't hurt the dish at all. Second, don't overcook the chard; it turns all shrivelled up and is less appealing. Third, save the parmesan cheese for adding at the end. HERE'S HOW I MADE IT: I used canned whole tomatoes instead of fresh; full fat sour cream (creme fraiche, actually); whole milk; and fusilli pasta--it held the watery sauce quite well. This is a DEFINITE winner for chard--the best recipe I have yet!
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RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
<p>Mary at Food.com</p>
<p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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