19 Fresh Chard and Pasta Recipes to Brighten Dinner

Maybe you’ve got a bunch of chard from the market or garden, wondering what to do with it. Pair it with pasta for a quick, satisfying dinner that’s both nutritious and delicious. These 19 recipes turn this leafy green into comforting, vibrant meals your family will love. Ready to brighten your weeknight dinners?

Creamy Chard and Mushroom Fettuccine

Gosh, there's something about the earthy richness of mushrooms paired with the slightly bitter, vibrant chard that just screams 'cozy night in.' This Creamy Chard and Mushroom Fettuccine is my go-to when I want a restaurant-quality meal without the fuss—it’s all done in one skillet (minus the pasta pot) and ready in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 12 oz fettuccine (high-quality bronze-die pasta)
• 3 tbsp unsalted butter, divided
• 2 tbsp rich extra virgin olive oil
• 1 lb cremini mushrooms, sliced
• 1 large bunch Swiss chard, stems diced and leaves roughly chopped (keep separate)
• 4 cloves garlic, thinly sliced
• 1 cup heavy cream
• 1/2 cup finely grated Parmesan cheese, plus more for serving
• 1/2 tsp finely ground black pepper
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 tsp freshly grated nutmeg (optional but recommended)
• 1/4 cup reserved pasta water (starchy)

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Add fettuccine and cook until al dente, about 1 minute less than package directions for a firmer bite that holds up in the sauce. Reserve 1/4 cup pasta water before draining.
2. Meanwhile, in a large skillet over medium-high heat, melt 1 tablespoon butter with the olive oil. Add sliced mushrooms in a single layer and cook undisturbed for 3 minutes until golden brown on one side. Stir and continue cooking for another 2 minutes until deeply browned and reduced in size. (Tip: Don't crowd the pan; work in batches if needed to ensure proper browning.)
3. Reduce heat to medium. Add the diced chard stems (not the leaves yet) and cook for 2 minutes, stirring occasionally, until they begin to soften. Add sliced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Stir in the chard leaves and cook for 2-3 minutes until wilted. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
5. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2 minutes, stirring occasionally, until slightly thickened. (Tip: Avoid boiling the cream too vigorously or it may separate—keep at a low simmer.)
6. Remove the skillet from heat. Add the cooked fettuccine, remaining 2 tablespoons butter, grated Parmesan, and nutmeg if using. Toss vigorously until the butter and cheese melt and the sauce coats every strand. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until it reaches a silky consistency. (Tip: Tossing with tongs helps incorporate the sauce evenly without breaking the pasta.)
7. Taste and adjust seasoning with more salt or pepper if desired. Serve immediately, topped with extra Parmesan cheese.

Creamy, earthy, and just slightly bitter from the chard, this fettuccine is pure comfort. I love serving it with a crisp green salad on the side—or, on lazy nights, just a big bowl and a glass of white wine.

Spicy Chard and Sausage Penne

You know those nights when you want something hearty, spicy, and deeply satisfying—without spending hours in the kitchen? This Spicy Chard and Sausage Penne is my go-to. It’s a one-pan wonder that brings together the bold kick of Italian sausage, the earthy freshness of Swiss chard, and a silky tomato-chili sauce that clings to every piece of penne. I love how the chard wilts right into the sauce, adding a pop of color and a hit of nutrients. Plus, it comes together in under 30 minutes, which means more time to enjoy that glass of red wine.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (or more for extra heat)
• 1 bunch Swiss chard, stems removed and leaves roughly chopped (about 4 cups)
• 1 (14.5 oz) can crushed tomatoes, preferably San Marzano
• 1/4 cup dry white wine (optional, but adds depth)
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 12 oz dried penne pasta
• 1/2 cup freshly grated Parmesan cheese, plus more for serving

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente, about 1 minute less than package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
2. While the pasta cooks, heat the olive oil in a large, deep skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook until browned and crispy in spots, about 6–8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of drippings in the pan.
3. Reduce the heat to medium. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Scrape up any browned bits from the bottom of the pan—that's flavor!
4. Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant. Be careful not to burn the garlic.
5. Pour in the white wine (if using) and let it sizzle, scraping the pan to deglaze. Cook until the wine has mostly evaporated, about 1 minute.
6. Add the crushed tomatoes, salt, and black pepper. Stir to combine, then bring the sauce to a gentle simmer. Cook for 5 minutes, allowing the flavors to meld.
7. Add the chopped Swiss chard leaves to the sauce in batches, stirring until each batch wilts down, about 2–3 minutes total. The chard will reduce significantly.
8. Return the cooked sausage to the skillet and stir to combine. Let everything simmer together for 2 minutes to marry the flavors.
9. Add the drained penne to the skillet, along with 1/2 cup of the reserved pasta water. Toss vigorously with tongs until the pasta is evenly coated and the sauce thickens slightly, about 1–2 minutes. If the sauce seems too thick, add more pasta water a tablespoon at a time.
10. Remove from heat. Sprinkle the grated Parmesan over the pasta and toss once more. Taste and adjust salt and pepper if needed. Serve immediately, passing extra Parmesan at the table.

Pair this with a crisp green salad and a glass of Chianti, and you’ve got a meal that’s both rustic and refined. The chard stays tender with just a hint of bite, while the sausage and chili flakes keep every forkful exciting. Leftovers (if any) reheat beautifully—just add a splash of water or broth to revive the sauce.

Lemon Chard and Artichoke Spaghetti

Friend, I have a confession: I used to think pasta dishes needed heavy cream or tomato sauce to feel satisfying—until this lemon chard and artichoke spaghetti walked into my life. It’s the kind of meal that feels fancy but comes together faster than takeout, thanks to bright citrus and tender greens.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta

• 12 ounces spaghetti (preferably bronze-die)
• Fine sea salt for the pasta water

For the Sauce

• 3 tablespoons extra virgin olive oil
• 1 bunch Swiss chard (about 10 ounces), stems thinly sliced and leaves coarsely chopped
• 4 cloves garlic, thinly sliced
• ½ teaspoon red pepper flakes (or to taste)
• 1 (14-ounce) can artichoke hearts, drained and quartered lengthwise
• 1 large lemon: zest finely grated (about 1 tablespoon) and 2 tablespoons freshly squeezed juice
• ½ cup reserved pasta cooking water
• ½ cup finely grated Parmesan cheese, plus more for serving
• Freshly ground black pepper to taste

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook until 1 minute shy of al dente (about 8–9 minutes), reserving 1 cup of the starchy pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chard stems and cook, stirring occasionally, until they begin to soften—about 3 minutes. The stems take longer than the leaves, so giving them a head start prevents texture mismatch.
3. Add the chard leaves, garlic, and red pepper flakes to the skillet. Cook, tossing frequently, until the leaves are wilted and the garlic is fragrant—about 2 minutes. Watch carefully: garlic burns quickly.
4. Stir in the artichoke hearts and cook for another 2 minutes, letting them get lightly golden on the edges.
5. Reduce the heat to low. Add the lemon zest and juice, then pour in ½ cup of the reserved pasta water. Simmer for 1 minute, scraping up any browned bits from the pan for extra flavor.
6. Add the drained spaghetti directly to the skillet. Toss well with tongs, adding a splash more pasta water if the sauce seems dry. The goal is a silky coating, not a soupy one.
7. Remove from heat and sprinkle in the Parmesan. Toss vigorously to melt the cheese into the sauce. Season with black pepper and, if needed, more salt. The Parmesan already adds salt, so taste before adding more.
8. Serve immediately in warm bowls, topped with an extra shower of Parmesan and a few twists of black pepper. For a pop of freshness, finish with a few thin lemon slices on the side.

Unbelievably, every twirl of spaghetti comes alive with the zing of lemon, the earthy sweetness of chard, and the tender bite of artichokes. I like to serve it with a simple arugula salad on the side to keep the meal bright and unfussy—perfect for a weeknight that deserves a little extra flavor.

Chard and White Bean Rigatoni Soup

Let me tell you about my absolute favorite cold-weather comfort: a big pot of Chard and White Bean Rigatoni Soup. This hearty bowl combines tender rainbow chard, creamy cannellini beans, and al dente rigatoni in a savory, herby broth. It's the kind of soup that fills your kitchen with incredible aromas and your belly with warmth.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/4 cup tomato paste
• 8 cups low-sodium chicken or vegetable broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 bunch rainbow chard, stems finely chopped and leaves roughly chopped (separated)
• 1 cup dried rigatoni pasta
• 1 Parmesan rind (optional, for extra richness)
• Salt and finely ground black pepper to taste
• Freshly grated Parmesan cheese for serving

Instructions

1. Heat the olive oil in a large Dutch oven or pot over medium heat until shimmering.
2. Add the onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Tip: Sauté until the onions are translucent for the best flavor base.
3. Stir in the minced garlic, dried thyme, and red pepper flakes; cook for 1 minute until fragrant.
4. Add the tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor.
5. Pour in the broth, scraping up any browned bits from the bottom of the pot. Add the Parmesan rind if using.
6. Stir in the chopped chard stems (not leaves yet) and the drained white beans. Bring the soup to a boil.
7. Once boiling, add the rigatoni and cook according to package directions until al dente, about 10-12 minutes. Tip: Cook the pasta directly in the soup so it absorbs the broth's flavor.
8. In the last 2 minutes of cooking, stir in the chard leaves; they will wilt quickly.
9. Remove the Parmesan rind (if used). Season the soup with salt and black pepper to taste.
10. Serve hot, topped with freshly grated Parmesan cheese.

Kale can be substituted for chard, but I love how the stems add a subtle crunch even after simmering. The broth becomes silky and rich from the beans and Parmesan rind, while the rigatoni gives each spoonful a satisfying chew. Pair it with crusty bread for dipping—it's the ultimate bowl of comfort.

Roasted Chard and Cherry Tomato Farfalle

There's something magical about roasting vegetables—it coaxes out sweetness and depth that no stovetop method can match. Last week, I spotted gorgeous rainbow chard at the farmers' market and knew it would star in this simple pasta. The combination of tender chard, burst cherry tomatoes, and garlicky farfalle is my new weeknight obsession.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Produce

• 1 large bunch rainbow chard (about 12 ounces)
• 2 cups ripe cherry tomatoes, halved
• 4 fresh garlic cloves, thinly sliced

Pantry

• 12 ounces farfalle pasta (bow-tie)
• 3 tablespoons rich extra virgin olive oil, divided
• ½ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

To Finish

• ½ cup freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat your oven to 400°F with a rack in the middle.
2. Rinse the chard well, then separate the stems from the leaves. Chop the stems into ½-inch pieces and tear the leaves into 2-inch pieces.
3. On a large rimmed baking sheet, toss the chard stems and halved cherry tomatoes with 2 tablespoons of olive oil, a generous pinch of salt, and a few cracks of pepper. Spread in a single layer; overcrowding will steam instead of roast. Roast for 15 minutes.
4. Remove the sheet from the oven. Add the chard leaves and sliced garlic to the pan, drizzle with the remaining 1 tablespoon olive oil, and toss gently. Return to the oven and roast for 5–6 minutes, until the leaves are wilted and slightly crisp at the edges.
5. Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook according to package directions until al dente (typically 10–12 minutes). Reserve ½ cup of pasta water before draining.
6. Drain the pasta and transfer it to a large serving bowl. Add the roasted vegetables and all their juices, the Parmesan cheese, lemon juice, and red pepper flakes if using. Toss vigorously, adding reserved pasta water a tablespoon at a time if the mixture seems dry—the starchy water helps the sauce cling to the pasta.
7. Taste and adjust seasoning with salt and pepper. Serve immediately, topped with extra Parmesan if desired.

Every forkful delivers a perfect balance: the sweet acidity of roasted tomatoes, the earthy tenderness of chard, and the salty bite of Parmesan. I love serving this with a side of crusty bread to soak up any remaining juices—it's the kind of meal that feels rustic yet refined.

Chard Pesto and Walnut Linguine

When I first tried making pesto with chard, I was skeptical—but the earthy sweetness combined with rich walnuts is a game-changer. This vibrant sauce clings beautifully to linguine, creating a weeknight dinner that feels special.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 12 ounces linguine
• 1 bunch rainbow chard (about 8 ounces), leaves only
• 1/2 cup toasted walnuts
• 1/4 cup freshly grated Parmesan cheese
• 2 cloves garlic, peeled
• 2 tablespoons fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (usually 9–11 minutes). Before draining, reserve 1 cup of the starchy pasta water—this is key for a silky sauce.
2. While the pasta cooks, prepare the chard: wash the leaves thoroughly and pat dry. Remove the tough stems (save for another use or compost) and roughly chop the leaves into 2-inch pieces.
3. Toast the walnuts in a dry skillet over medium heat, shaking occasionally, until fragrant and lightly golden—about 3 minutes. Let cool slightly.
4. In a food processor, combine the chard leaves, toasted walnuts, Parmesan, garlic, lemon juice, salt, and pepper. Pulse until finely chopped, scraping down the sides as needed.
5. With the motor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified. Taste and adjust salt or lemon juice if desired.
6. Drain the cooked linguine (do not rinse) and return it to the warm pot. Add all the pesto and toss to coat, using tongs to distribute evenly. Add reserved pasta water a little at a time, tossing vigorously, until the sauce clings to the pasta and has a creamy consistency.
7. Serve immediately in warm bowls, topped with extra Parmesan and a crack of black pepper if you like.

Unexpectedly, this pesto is lighter than traditional basil pesto but just as flavorful. The walnuts add a wonderful crunch and the chard brings a subtle earthiness. I love serving it with roasted cherry tomatoes for a pop of color and acidity.

Chard and Goat Cheese Stuffed Shells

Roasting chard with garlic brings out its sweetness, and when combined with creamy goat cheese, these stuffed shells become a comforting weeknight dinner. I love how the tangy goat cheese cuts through the rich marinara, making each bite feel special without much fuss.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

• 12 oz jumbo pasta shells
• 1 large bunch rainbow chard (leaves only, chopped)
• 1 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup finely diced yellow onion
• 8 oz creamy goat cheese, softened
• 1 cup part-skim ricotta cheese
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 3 cups high-quality marinara sauce
• 1 cup shredded low-moisture mozzarella

Instructions

1. Preheat your oven to 375°F.
2. Cook the jumbo pasta shells in a large pot of salted boiling water until al dente, about 9-10 minutes (tip: cook 1 minute less than package directions so they hold up during baking). Drain and rinse with cold water to stop cooking.
3. While the shells cook, heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.
4. Add the chopped chard leaves to the skillet and cook, stirring occasionally, until wilted, about 3-4 minutes. Remove from heat and let cool for 5 minutes (tip: letting the chard cool prevents the cheese from melting too quickly).
5. In a large bowl, combine the softened goat cheese, ricotta, salt, black pepper, red pepper flakes (if using), and the cooled chard mixture. Stir until well blended.
6. Spread 1 cup of the marinara sauce evenly over the bottom of a 9×13-inch baking dish.
7. Spoon about 2 tablespoons of the filling into each cooked shell (tip: use a piping bag or a small spoon for easy filling). Arrange the stuffed shells snugly in the dish, open side up.
8. Pour the remaining 2 cups of marinara sauce over the shells, making sure to cover them all. Sprinkle the shredded mozzarella evenly on top.
9. Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the sauce is bubbly and the cheese is melted and golden.
10. Let the stuffed shells rest for 5 minutes before serving. This allows the filling to set slightly for cleaner servings.

With their creamy, tangy filling and tender pasta shells enveloped in rich marinara, these stuffed shells are pure comfort. I love serving them with a crisp green salad and crusty garlic bread to soak up every last drop of sauce.

Garlic Chard and Shrimp Scampi with Angel Hair

Not your average scampi, this version swaps in earthy rainbow chard for a pop of color and nutrients, while keeping all the garlicky, buttery goodness you crave. It's a quick weeknight dinner that feels special, especially when the shrimp are perfectly plump and the pasta is coated in that silky sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Dish

• 12 oz angel hair pasta
• 1 lb large shrimp, peeled and deveined
• 1 bunch rainbow chard, stems sliced and leaves chopped separately
• 4 cloves garlic, thinly sliced
• 3 tbsp unsalted butter, cubed
• 2 tbsp extra virgin olive oil
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1/2 tsp red pepper flakes
• 1 lemon, zested and juiced
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook angel hair according to package directions until al dente, about 4 minutes. Reserve 1 cup pasta water, then drain. (Tip: Reserve more pasta water than you think you'll need—starchy water is the secret to a glossy sauce.)
2. While pasta cooks, pat shrimp dry with paper towels and season with salt and pepper.
3. In a large skillet, heat olive oil over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Transfer shrimp to a plate.
4. Reduce heat to medium. Add butter, garlic, and red pepper flakes. Cook 30 seconds until fragrant, stirring constantly. (Tip: Watch the garlic carefully; burnt garlic turns bitter.)
5. Add chard stems and cook 2 minutes until slightly tender.
6. Add chard leaves and toss until wilted, about 2 minutes.
7. Pour in white wine and lemon juice, scraping up any browned bits with a wooden spoon. Simmer 1 minute.
8. Return shrimp to skillet. Add lemon zest and toss to combine. (Tip: Don't let the shrimp sit too long or they'll overcook; just warm them through.)
9. Add drained pasta and 1/2 cup reserved pasta water. Toss vigorously to coat, adding more pasta water a tablespoon at a time if needed for a silky sauce.
10. Remove from heat. Stir in Parmesan cheese until melted. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.

Really, the combination of tender chard, succulent shrimp, and bright lemon is irresistible. Serve with crusty bread to soak up every last drop of the garlicky sauce, and maybe a glass of the same white wine you cooked with.

Chard and Potato Gnocchi with Brown Butter

Unexpectedly, this chard and potato gnocchi with brown butter came together on a rainy Tuesday when I was craving something cozy but couldn't shake the need for greens. Ready in under an hour, it’s become my go-to for nights when comfort and elegance need to coexist.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 15 minutes

Ingredients

• 2 large russet potatoes (about 1.5 lbs), scrubbed clean
• 1 large egg yolk, from a farm-fresh egg
• 1 cup all-purpose flour, plus more for dusting
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly grated nutmeg
• 1 bunch Swiss chard (about 8 oz), stems separated and leaves chopped
• 3 tablespoons creamy unsalted butter
• 2 cloves garlic, thinly sliced
• 1/4 cup finely grated Parmesan cheese
• 1/4 teaspoon finely ground black pepper

Instructions

1. Preheat oven to 400°F. Pierce the potatoes with a fork and bake directly on the rack for 50–60 minutes until tender when pierced. Let cool slightly.
2. Peel the potatoes while still warm, then pass them through a ricer or mash until completely smooth onto a clean work surface. Let cool completely.
3. Make a well in the potatoes. Add the egg yolk, 1/4 teaspoon of the salt, and the nutmeg. Sprinkle the flour over the top. Gently knead until a soft dough forms, adding a little extra flour if sticky. (Tip: Over-kneading will make dense gnocchi—stop as soon as it comes together.)
4. Divide the dough into 4 pieces. Roll each into a 1/2-inch-thick rope, then cut into 1-inch pieces. (Tip: For ridges that hold sauce, roll each piece over the tines of a fork.)
5. Bring a large pot of salted water to a rolling boil. Working in batches, drop in the gnocchi and cook until they float to the surface, about 2–3 minutes. Remove with a slotted spoon and set aside.
6. Meanwhile, in a large skillet over medium heat, melt the butter. Add the garlic and chard stems; cook for 2 minutes, stirring occasionally.
7. Add the chopped chard leaves and cook until wilted, about 3 minutes. Continue cooking the butter, swirling the pan, until it turns golden brown and smells nutty, about 1–2 minutes. (Tip: Watch carefully—brown butter can go from perfect to burnt in seconds.)
8. Add the cooked gnocchi to the skillet. Toss to coat with the brown butter and chard. Sprinkle with the Parmesan, remaining 1/4 teaspoon salt, and pepper. Serve immediately.

Perfectly pillowy gnocchi with earthy chard and nutty brown butter—this dish hits all the right notes. Serve it with a simple arugula salad for a complete meal, or double the brown butter for extra lushness.

Chard and Chickpea Curry with Rotini

Oh, the beauty of a one-pot meal that comes together in under 30 minutes! I stumbled on this chard and chickpea curry with rotini during a frantic weeknight when the fridge was nearly bare. Now it's a staple—creamy coconut broth, tender greens, and chickpeas clinging to every spiral of pasta. It's like comfort in a bowl.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Produce

• 1 large bunch rainbow chard (about 8 oz), stems removed and leaves roughly chopped (about 4 cups)
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 inch fresh ginger, peeled and grated
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 tablespoons extra virgin olive oil

Pantry & Canned Goods

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup low-sodium vegetable broth
• 8 oz spiral rotini pasta

Spices & Seasonings

• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Juice of 1 lemon
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente (about 9–11 minutes). Drain, reserving 1/2 cup pasta water, and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the cumin seeds and cook, stirring constantly, until fragrant and starting to pop, about 30 seconds. Tip: Toasting cumin seeds deepens their nutty flavor.
3. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Scrape up any browned bits from the bottom of the pan.
4. Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Tip: Keep the heat moderate to avoid burning the garlic.
5. Add the turmeric, red pepper flakes (if using), salt, and black pepper. Stir for 30 seconds to coat the aromatics.
6. Pour in the fire-roasted tomatoes, coconut milk, and vegetable broth. Stir well, scraping up any browned bits. Bring to a gentle simmer over medium heat.
7. Add the chopped chard leaves (not the stems) and chickpeas. Stir to combine. Cook, stirring occasionally, until the chard is wilted and tender, about 5–7 minutes. Tip: If you like, add the chard stems (diced) with the onion for extra crunch.
8. Reduce heat to low. Stir in the cooked rotini and lemon juice. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency. Taste and adjust salt if needed.
9. Serve immediately, garnished with fresh cilantro.

Velvety coconut sauce clings to every spiral of rotini, while the earthy chard and hearty chickpeas make each forkful satisfying. A squeeze of lemon at the end cuts through the richness perfectly. I love serving this with warm naan to mop up every last drop—or you can double the chard for an extra veggie boost.

Chard and Sun-Dried Tomato Orzo Salad

During my first summer farmers' market trip this year, I stumbled upon the most vibrant rainbow chard and instantly knew it had to star in a hearty salad. This Chard and Sun-Dried Tomato Orzo Salad is my go-to for potlucks and meal prep—it's packed with flavor, keeps beautifully in the fridge, and the tangy vinaigrette wakes up every bite.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 8 oz orzo pasta
• 1 bunch rainbow chard (about 8 leaves)
• 1/2 cup oil-packed sun-dried tomatoes, drained and diced
• 1/4 small red onion, finely chopped
• 1/4 cup pitted kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp fine sea salt, plus more for pasta water
• 1/4 tsp finely ground black pepper

Instructions

1. Bring a large pot of generously salted water to a boil. Add orzo and cook according to package directions until al dente, about 8–9 minutes. Tip: Salting the pasta water is your only chance to season the pasta from within—don’t skimp.
2. While orzo cooks, strip the chard leaves from the stems. Chop the leaves into bite-size pieces and thinly slice the stems.
3. Dice the sun-dried tomatoes and finely chop the red onion.
4. Drain the orzo in a colander and rinse under cold running water to stop cooking. Shake off excess water and transfer to a large bowl.
5. In a small bowl, whisk together olive oil, vinegar, lemon juice, minced garlic, oregano, 1/2 tsp salt, and 1/4 tsp pepper until emulsified. Let the dressing sit for 5 minutes to meld flavors—this step makes a difference.
6. Add the chopped chard (leaves and stems), sun-dried tomatoes, red onion, and olives to the bowl with orzo. Pour the dressing over and toss well to coat. Gently fold in the crumbled feta cheese.
7. Taste and adjust seasoning with more salt or pepper if needed. Cover and refrigerate for at least 30 minutes before serving. Tip: The salad tastes even better the next day as flavors meld.

Chilled, this salad offers a refreshing crunch from the chard stems and a chewy, tangy burst from the sun-dried tomatoes. I love serving it alongside grilled chicken or chickpea patties for a complete meal. Don't skip the chill time—it really lets the vinaigrette soak into the orzo.

Chard and Bacon Carbonara with Tagliatelle

Finally, a carbonara that lets you have your greens and eat your bacon too! This chard and bacon carbonara is my go-to for a quick, indulgent weeknight dinner that feels fancy without the fuss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta and Vegetables

• 1 bunch rainbow chard (about 8 ounces), stems removed and leaves roughly chopped
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 12 ounces dried tagliatelle or fettuccine
• Kosher salt (for pasta water)

For the Carbonara Sauce

• 3 large farm-fresh eggs
• 1 cup freshly grated Pecorino Romano cheese (plus more for serving)
• 1/2 teaspoon finely ground black pepper

Instructions

1. Bring a large pot of generously salted water to a boil. Add the tagliatelle and cook until al dente, according to package directions. Reserve 1 cup of the pasta water before draining.
2. While the pasta cooks, cook the bacon in a large skillet over medium heat until crispy, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of drippings in the skillet.
3. Add the chopped chard to the skillet with the bacon drippings. Cook over medium heat, stirring occasionally, until the chard is bright green and wilted, 3–4 minutes. Remove the skillet from the heat.
4. In a small bowl, whisk together the eggs, grated Pecorino Romano, and black pepper until smooth and well combined.
5. Drain the pasta and immediately transfer it to the skillet with the chard. Toss the pasta and chard together with tongs, then let the skillet sit for about 1 minute to cool slightly—this prevents the eggs from scrambling when added.
6. Pour the egg mixture over the pasta and toss vigorously with tongs, coating every strand. The residual heat will cook the eggs into a creamy, luscious sauce. If the sauce seems too thick, add reserved pasta water a tablespoon at a time, tossing after each addition, until it reaches a silky consistency.
7. Add the crispy bacon back to the skillet and toss to distribute. Serve immediately, topped with extra Pecorino Romano and a final crack of black pepper.

Kale? No, chard! The rainbow stems add a pop of color and a mild earthiness that pairs beautifully with the smoky bacon. For an extra treat, top with a final drizzle of good olive oil and serve with a side salad—this carbonara is a whole meal in one bowl.

Chard and Lemon Ricotta Lasagna

Vibrant green chard and bright lemon ricotta make this lasagna feel like spring on a plate. I love making this when the farmers' market overflows with Swiss chard—it's my favorite way to pack greens into a cozy, cheesy dinner.

Serving: 8 | Prep Time: 45 minutes | Cooking Time: 75 minutes

Ingredients

For the Chard Layer

• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 large bunch Swiss chard (about 1 pound), stems removed and leaves chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon finely ground black pepper

For the Lemon Ricotta Filling

• 2 cups whole milk ricotta (preferably fresh)
• 1 large egg, lightly beaten
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup finely grated Parmigiano-Reggiano
• 1/4 teaspoon finely ground black pepper

For the Béchamel Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon finely ground black pepper

For Assembly

• 12 no-boil lasagna noodles (about 8 ounces)
• 2 cups shredded whole milk mozzarella (8 ounces)
• 1/2 cup finely grated Parmigiano-Reggiano

Instructions

1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Make the chard layer: In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add the chopped chard, salt, and pepper. Cook, stirring occasionally, until the chard is wilted and tender (about 5 minutes). Remove from heat and set aside to cool slightly.
3. Make the lemon ricotta filling: In a medium bowl, combine ricotta, beaten egg, lemon zest, lemon juice, Parmigiano-Reggiano, and black pepper. Stir until smooth. Set aside.
4. Make the béchamel sauce: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly. Slowly whisk in the warm milk and continue whisking until the sauce thickens, about 3-4 minutes. Remove from heat and stir in salt, nutmeg, and pepper. Set aside.
5. Assemble the lasagna: Spread about 1/2 cup of béchamel on the bottom of the prepared dish. Layer 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, then top with 1/3 of the cooked chard, 1/3 cup of béchamel, and 1/2 cup of mozzarella. Repeat layers twice more, starting with noodles. For the final top layer, add the remaining 3 noodles, spread the remaining béchamel on top, and sprinkle with the remaining 1/2 cup mozzarella and the grated Parmigiano-Reggiano.
6. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake until the top is golden and bubbly, about 20-25 minutes more. Tip: Let the lasagna rest for 10 minutes before slicing—this helps the layers set.
7. Tip: If you prefer a crispier top, broil for 1-2 minutes after baking, watching closely. Another tip: To prevent the noodles from sticking, ensure each layer is fully covered with sauce.

Really, the combination of creamy béchamel, tangy ricotta, and earthy chard is unbeatable. Serve it with a simple arugula salad to cut through the richness. This lasagna gets even better the next day—if you have leftovers!

Chard and Pea Pesto with Fusilli

During the peak of spring, I find myself reaching for vibrant greens and sweet peas to shake off winter blues. This chard and pea pesto is a burst of garden-fresh flavor that clings beautifully to every fusilli curl.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 12 oz dried fusilli pasta
• 1 bunch rainbow chard (about 8 oz), stems removed and leaves roughly chopped
• 1 cup frozen peas, thawed
• 2 cloves garlic, peeled
• 1/4 cup toasted pine nuts
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup rich extra virgin olive oil
• Juice of 1/2 lemon
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon finely ground black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Add the fusilli and cook according to package directions until al dente, about 9-11 minutes. Before draining, reserve 1 cup of pasta water.
2. Meanwhile, fill a separate saucepan with water and bring to a boil. Add the chopped chard and blanch for 60 seconds until bright green and tender. Use a slotted spoon to transfer chard to a bowl of ice water, then drain and squeeze out excess moisture.
3. In the same saucepan, blanch the thawed peas for 30 seconds, then drain and set aside with the chard.
4. In a food processor, combine the blanched chard, peas, garlic cloves, toasted pine nuts, Parmesan, lemon juice, salt, and pepper. Pulse a few times to break down the ingredients.
5. With the motor running, slowly drizzle in the olive oil until the pesto is smooth but still has some texture—you may need to scrape down the sides once. Taste and adjust seasoning if needed.
6. Drain the cooked fusilli and return it to the pot. Add the pesto and 1/2 cup of the reserved pasta water, tossing gently to coat the pasta. Add more pasta water a tablespoon at a time if the sauce seems thick, until it clings nicely to each piece.
7. Serve immediately, garnished with extra Parmesan and a crack of black pepper.

With its vibrant green hue and creamy texture, this pesto is a weeknight wonder. I love serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every drop.

Chard and Olive Oil Ditalini with Garlic Breadcrumbs

Unexpectedly, this simple bowl of ditalini became my weeknight hero. It’s everything I want: quick, comforting, and packed with greens and crunch. The chard wilts into the olive oil sauce while the garlicky breadcrumbs add that irresistible texture.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 8 oz ditalini pasta
• 1 bunch Swiss chard (about 8 oz), stems removed, leaves roughly chopped
• 1/4 cup extra virgin olive oil, divided
• 4 cloves garlic, thinly sliced
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Grated Parmesan for serving (optional)

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Add ditalini and cook until al dente, about 8–10 minutes. Before draining, reserve 1 cup of the starchy pasta water. Tip: Salting the water like the sea is essential for well-seasoned pasta.
2. While the pasta cooks, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the sliced garlic and cook until fragrant, about 30 seconds, stirring constantly so it doesn’t burn.
3. Add the panko breadcrumbs to the skillet and toast, stirring frequently, until golden brown and fragrant, about 3 minutes. Tip: Watch the breadcrumbs closely—they go from golden to burnt in seconds. Transfer to a small bowl and set aside.
4. In the same skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the chopped chard and a pinch of salt. Cook, tossing with tongs, until the leaves are wilted and tender, about 3–4 minutes. Sprinkle with red pepper flakes if using.
5. Add the drained ditalini to the skillet with the chard, along with 1/2 cup of the reserved pasta water. Toss everything together over low heat, letting the water emulsify into a light sauce. Add more pasta water a tablespoon at a time if needed for looseness. Tip: The starchy water helps the olive oil cling to the pasta.|Serve the pasta in bowls, topped with the garlic breadcrumbs and grated Parmesan if desired.

How you finish this dish is entirely up to me—I love a final drizzle of extra virgin olive oil and a squeeze of lemon to brighten the earthy chard. The breadcrumbs stay crunchy for a good ten minutes, so don’t skip that step. It’s the kind of simple, honest meal that makes you feel like a real cook.

Chard and Smoked Salmon Alfredo with Fettuccine

Having a long day at the office, I often crave something creamy and comforting but don't want to spend hours in the kitchen. This Chard and Smoked Salmon Alfredo with Fettuccine hits all the right notes—rich, smoky, and surprisingly quick. The rainbow chard adds a pop of color and a subtle earthy note that balances the luxurious sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta

• 12 ounces dried fettuccine
• 1 tablespoon kosher salt (for pasta water)

For the Chard and Salmon

• 1 tablespoon rich extra virgin olive oil
• 1 bunch fresh rainbow chard, stems diced and leaves chopped separately
• 2 cloves garlic, thinly sliced
• 6 ounces quality smoked salmon, flaked into bite-size pieces

For the Alfredo Sauce

• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon freshly grated nutmeg (optional but lovely)

Instructions

1. Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt and drop in the fettuccine. Cook al dente according to package directions, usually about 10 minutes. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chard stems and cook, stirring occasionally, until they start to soften, about 3 minutes. Tip: Chard stems take longer than leaves, so give them a head start.
3. Add the sliced garlic to the skillet and cook until fragrant, about 30 seconds. Then toss in the chard leaves. Cook, stirring, until the leaves are wilted and tender, about 2 minutes. Transfer the chard mixture to a plate and set aside.
4. In the same skillet, melt the butter over medium heat. Pour in the heavy cream and bring to a gentle simmer—don't let it boil hard or it may curdle. Let it cook for 2 minutes, stirring occasionally, until it thickens slightly.
5. Reduce the heat to low. Gradually whisk in the grated Parmesan cheese, a handful at a time, until the sauce is smooth and creamy. Stir in the black pepper and nutmeg if using. Tip: For a silkier sauce, use freshly grated Parmesan rather than pre-shredded.
6. Add the drained fettuccine, cooked chard mixture, and flaked smoked salmon to the skillet. Toss everything together over low heat, adding reserved pasta water a splash at a time if the sauce seems too thick. Tip: The pasta water's starch helps bind the sauce to the noodles.
7. Serve immediately in warm bowls. The salmon will break up a bit more as you toss, distributing its smoky flavor throughout.

Every forkful is a delightful mix of creamy, smoky, and fresh green flavors—plus the fettuccine coats perfectly with the sauce. I love to sprinkle a little extra Parmesan and black pepper on top right before serving. Enjoy it with a crisp white wine and a side salad for a complete meal that feels fancy but comes together in under 30 minutes.

Chard and Butternut Squash Mac and Cheese

Folding sturdy chard and sweet butternut squash into a classic mac and cheese feels like a warm hug on a crisp autumn day. I love how the greens add a pop of color and the squash melts into the creamy sauce. This recipe is my twist on comfort food that even picky eaters will devour.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 1 pound elbow macaroni
• 2 cups butternut squash, peeled and diced into ½-inch cubes
• 1 bunch Swiss chard, stems removed, leaves chopped
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk, warmed
• 2 cups freshly shredded sharp cheddar cheese
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper, to taste
• ½ cup panko breadcrumbs
• 1 tablespoon extra virgin olive oil

Instructions

1. Preheat the oven to 375°F. Bring a large pot of generously salted water to a boil.
2. Add the macaroni and cook until al dente, about 7 minutes. Reserve 1 cup of pasta water before draining. Drain and set aside.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the butternut squash cubes and sauté until fork-tender and slightly caramelized, about 8–10 minutes. Season with a pinch of salt and pepper, then transfer to a bowl.
4. In the same skillet, add the chopped chard leaves and cook over medium heat until just wilted, about 2 minutes. Remove from heat and set aside with the squash.
5. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute until the mixture is bubbly and golden.
6. Slowly whisk in the warm milk, stirring continuously to prevent lumps. Cook until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.
7. Remove the saucepan from heat. Stir in the shredded cheddar and grated Parmesan until completely melted and smooth. Add the Dijon mustard, smoked paprika, nutmeg, and salt and pepper to taste. (Tip: Freshly grating the cheese ensures a silky sauce—pre-shredded contains anti-caking agents that can make it grainy.)
8. In a large bowl, combine the cooked pasta, sautéed squash, and wilted chard. Pour the cheese sauce over the top and gently fold until evenly coated. If the mixture seems dry, add reserved pasta water a tablespoon at a time until it reaches your preferred consistency. (Tip: The pasta water's starch helps the sauce cling to every noodle.)
9. Transfer the mixture to a greased 9×13-inch baking dish. In a small bowl, toss the panko with the remaining 1 tablespoon olive oil and a pinch of salt. Sprinkle the panko evenly over the top. (Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before sprinkling.)
10. Bake for 20 minutes, until the sauce is bubbly and the top is golden brown. Let rest for 5 minutes before serving to allow the dish to set.

Nothing beats the combination of tender pasta, velvety cheese sauce, and those little pockets of sweet squash. For a crispy topping, broil the panko for the last minute, or try it with a sprinkle of truffle salt for an elevated twist.

Chard and Tofu Stir-Fry with Angel Hair

Cooking weeknight dinners often means juggling speed and flavor, and this chard and tofu stir-fry over angel hair pasta hits that sweet spot every time. I love how the silky tofu soaks up the savory sauce while the chard adds a pop of green. It's become my go-to when I need something satisfying but light.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 8 oz delicate angel hair pasta
• 14 oz extra-firm tofu, drained and pressed to remove excess moisture, cut into 1-inch cubes
• 1 bunch vibrant rainbow chard, stems removed and leaves roughly chopped
• 3 aromatic garlic cloves, minced
• 1 tbsp peppery fresh ginger, grated
• 2 tbsp rich soy sauce (or tamari)
• 1 tbsp nutty sesame oil
• 1 tbsp tangy rice vinegar
• 1 tsp sweet honey
• 2 tbsp neutral vegetable oil (such as avocado or canola)
• Optional: 1/4 tsp red pepper flakes, 1 tbsp toasted sesame seeds for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook angel hair pasta according to package directions until al dente, about 3-4 minutes. Reserve 1/2 cup pasta water before draining. Drain and set aside.
2. While pasta cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes in a single layer and cook, undisturbed, for 3-4 minutes until golden brown on the bottom. Flip and cook another 2-3 minutes until crispy on all sides. Transfer tofu to a plate (tip: pressing tofu at least 15 minutes before cooking ensures it browns evenly).
3. Reduce heat to medium and add remaining 1 tablespoon oil. Add garlic and ginger; stir-fry until fragrant, about 30 seconds (be careful not to burn garlic).
4. Add chopped chard leaves; cook, tossing frequently, until just wilted, about 2 minutes (tip: chard wilts quickly; don't overcook for the best texture). Season with a pinch of salt.
5. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and red pepper flakes if using. Pour sauce over the chard and stir to coat.
6. Return tofu to the skillet and add the drained pasta. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce (tip: the starchy water helps the sauce cling to the pasta). Cook for 1 minute until heated through.
7. Serve immediately, garnished with sesame seeds if desired.

Silky tofu and tender chard cling to each strand of angel hair, making every forkful a delightful mix of textures. Serve it as a quick dinner or meal-prep lunch—it keeps beautifully in the fridge for a day or two.

Chard and Roasted Red Pepper Pappardelle

Just last week, I found myself staring at a gorgeous bunch of rainbow chard at the farmers market, and I knew exactly what I wanted to make: a hearty, rustic pappardelle with a smoky roasted red pepper puree and silky wilted chard. It’s one of those meals that feels both elegant and comforting—perfect for a busy weeknight when you want something special without the fuss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 12 ounces dried pappardelle pasta
• 2 cups jarred roasted red peppers, drained and rinsed
• 3 fresh garlic cloves, minced
• 1 large bunch rainbow chard (about 8 ounces), stems chopped, leaves roughly chopped
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 3 tablespoons high-quality extra virgin olive oil, divided
• 1/4 teaspoon red pepper flakes
• 1 teaspoon coarse kosher salt, plus more for pasta water
• 1/2 teaspoon finely ground black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil (tip: the water should taste like the sea—this seasons the pasta from within).
2. Meanwhile, drain and rinse the jarred roasted red peppers, then puree in a blender or food processor until completely smooth. Set aside.
3. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the minced garlic and cook, stirring constantly, until fragrant—about 30 seconds (do not let it brown).
4. Pour the roasted red pepper puree into the skillet along with the heavy cream. Stir to combine and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
5. Add the pappardelle to the boiling water and cook according to package directions until al dente (typically 8–10 minutes). Before draining, reserve 1 cup of the starchy pasta water.
6. While the pasta cooks, add the chopped chard stems to the skillet first—they take longer to soften—and cook for 2 minutes. Then add the chard leaves and cook for another 1–2 minutes, just until wilted (tip: avoid overcooking to keep their vibrant color).
7. Drain the pappardelle and transfer it directly to the skillet with the chard and sauce. Toss well to coat, adding the reserved pasta water a splash at a time as needed to create a silky, clingy sauce (the starch helps it emulsify beautifully).
8. Remove the skillet from the heat. Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes. Taste and adjust seasoning.
9. Serve immediately in warm bowls, topped with extra Parmesan and a drizzle of the remaining 1 tablespoon olive oil.

Creamy, smoky, and just a little bit spicy, this pappardelle is pure comfort in a bowl. The silky sauce clings to every ribbon of pasta, while the chard adds a subtle earthy note. For a fun twist, swap the pappardelle for fresh fettuccine or add some crumbled goat cheese on top.

Conclusion

Now you have 19 bright and nutritious chard and pasta recipes to liven up your dinner table. Whether you’re a seasoned cook or just starting, these dishes are sure to delight. Try a few, then drop a comment with your favorites and share this collection on Pinterest—your friends will thank you!