Rigatoni with Chard, Tomatoes and Garlic

22 Feb

Last week, I ventured out and went to the store for the first time in weeks and bought some chard with the intention of posting it for the blog. Then this great lady beat me to the punch.  If you haven’t stopped by the blog Dianne’s Dishes, you should.  She puts up recipes for everything from soup to nuts five days a week, and does a great job of doing so.  I ribbed her about it, then I tried her recipe with one half of the chard ( which was quite dee-lish), and sat on the other half and pondered what I would do with the other half. This is what I came up with.

For those who aren’t familiar with chard, it is a leafy vegetable that comes in several varieties. When eaten young, ti can be used raw in salads.  Mature chard can be sauteed, roasted or used in sauces or soups. When cooked, its texture is a bit heartier than spinach, and is slightly more assertive in flavor.

Rigatoni with Swiss Chard, Tomatoes and Garlic (serves two to four)

1 bunch of fresh chard ( 1 to  1½ lbs)

2 tbl. olive oil

½ c. chopped onions

1 tbl. chopped garlic

1 ½ c. chopped tomatoes

1 cup chicken or vegetable stock

8 oz. dried rigatoni or other similar pasta

2 tbl. Parmesan cheese

Salt and Pepper to taste

red pepper flakes (optional)

Prepare chard by cutting off the last inch or inch and a half off the ends of the stems.

Chop chard into bite-sized pieces and float in a tub of water to wash off any sand and grit.

Drain chard in colander until ready to saute.

Cook rigatoni in boiling salted water until al dente, about 10 minutes, drain and set aside. Heat olive oil in a large skillet over medium heat. Saute onions and garlic in olive oil until tender and fragrant, being careful not to brown. Add tomatoes and saute for three minutes, then add chard to pan. Toss chard with the tomato mixture and add stock.

Cook chard until wilted and leaves are tender, about seven or eight minutes. Season with salt and pepper. Toss rigatoni into chard mixture and serve immediately with Parmesan cheese and red pepper flakes.

Thia makes a  quick and elegant light supper, and healthy to boot!

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2 Responses to “Rigatoni with Chard, Tomatoes and Garlic”

  1. Dianne February 22, 2010 at 10:39 pm #

    What a great idea for chard! Oh and thanks for the shout out too! 🙂

    • culinarychick February 22, 2010 at 11:51 pm #

      Thanks babe, great minds think alike!

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