Tested till perfect Swiss Chard Pasta
Swiss Chard Pasta
Photography by Jeff Coulson/TC Media

Swiss Chard Pasta

A simple vitamin-packed pasta dish is a lifesaver during the week. And this quick meal is sure to become a regular on your summertime roster because it uses up a bunch of Swiss chard in a way your whole family will adore. (Especially if you use fun pink- or rainbow-stemmed chard.) If you love heat, increase the amount of hot pepper flakes to taste.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: July 2013

Recipe4 out of 5 based on 15 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4


  • 1 bunch 1bunchSwiss chard, (about 2/3 lb/300 g)
  • 12 oz 12ozfusilli pasta
  • 3 tbsp 3tbspolive oil
  • 4 4cloves garlic, thinly sliced
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchhot pepper flakes
  • 1/3 cup 1/3cupshaved Parmesan cheese
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Trim leaves off Swiss chard. Cut stems into about 1/2-inch (1 cm) thick pieces; coarsely chop leaves. Set aside separately.

Cook pasta according to package directions until al dente, adding Swiss chard leaves during last 2 minutes. Reserving 1 cup of the cooking liquid, drain.

Meanwhile, in large skillet, heat oil over medium heat; cook garlic, stirring, until just starting to turn golden, about 2 minutes. Add Swiss chard stems, salt and hot pepper flakes; cook, stirring, until stems are tender-crisp, about 4 minutes.

Stir in pasta mixture and enough of the reserved cooking liquid to coat; cook, stirring, for 2 minutes. Serve topped with Parmesan cheese.

Nutritional Information Per serving: about

cal 448 pro 15g total fat 14g sat. fat 3g
carb 67g dietary fibre 5g sugar 2g chol 5mg
sodium 794mg potassium 348mg

% RDI:

calcium 12 iron 32 vit A 23 vit C 35
folate 83
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