Delicious Pasta with Chard Recipe

Delicious Pasta with Chard Recipe

  • Makes: 6 Servings
  • Ready In: 45 mins
  • Prep Time: 10-15 mins
  • Cook Time: 35 mins

Roast tomatoes, boil pasta and sauté fresh chard (or spinach or kale or whatever leafy green you have around). After that, it’s a simple matter of tossing it all together and sprinkling some cheese on top. Delicious, easy and fresh. You can’t ask for more!

    Nutritional Information (per serving)

  • Calories: 360
  • Fat: 22g
  • Protein: 8g
  • Sodium: 225mg
  • Carbohydrates: 33g
  • Fiber: 1g
  • Sugar: 1g


  1. 1 pint cherry tomatoes
    6 Tbsp olive oil
    1 lb spaghetti
    2-3 bunches red chard (it cooks down a lot)
    5 cloves garlic, thinly sliced
    2 Tbsp white wine (optional)
    1/2 c chicken or veggie broth (plus a little more if not using wine)
    1/4 c grated parmesan cheese
    salt and pepper


    1. Preheat oven to 400 degrees.
    2. Place tomatoes in a roasting pan. Toss with 4 tablespoons olive oil and some salt.
    3. Roast in oven for about 35 minutes.
    4. In the meantime, put a large pot of salted water on medium-high heat (about 6 qts water to 2 tbs salt).
    5. Bring to a boil. Add pasta and cook until al dente.
    6. Drain, saving a mugful of cooking water. Set pasta aside.
    7. While pasta cooks, heat remaining 2 tablespoons of olive oil in a large pan over medium flame.
    8. Sauté garlic; add chard as soon as the garlic begins to turn golden brown.
    9. Toss greens to coat with oil.
    10. Add wine (skip to next step if not using).
    11. Once wine has cooked off completely, add broth.
    12. Cook until chard is fully wilted and you still have about 1/2 of the broth left.
    13. Add cooked and drained pasta and roasted tomatoes along with the oil in which the tomatoes cooked. Toss to coat.
    14. Add grated cheese, salt and pepper. Toss to coat again, adding pasta cooking water, little by little, as necessary. (I only needed about 1/2 of the mugful that I had set aside.) This is not a saucy dish, but you also don't want it to be dry. All of the pasta should have a nice, loose coating.

    Note: You can pull out some chard and puree for children as young as 6 months. I'd also include a tomato or two and a few strands of pasta to bind.

Stacie Billis

Stacie Billis is a child development specialist and family food expert with a national client practice, as well as the voice behind award-winning site One Hungry Mama where she serves up easy tips and healthy recipes for the family kitchen.

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