Thursday, June 14, 2012

Creamy Pasta with Chard and Tomatoes

Over a birthday lunch at Whole Foods with my sister, I mentioned how frustrated I had been with cooking. I felt stuck in a rut of chicken nuggets and cheese pizzas and "kid food." I never made anything I really wanted anymore, or anything "just for me." As my wise older sister is wont to do, she enlightened me to the fact that I could very easily make myself something for lunch that was just for me, and cook a more kid-friendly dinner.
Light bulb.
This dish fits the bill perfectly, and it uses up the beautiful swiss chard I've discovered (and fallen in love with) at our farmer's market. I buy it every week, and this is my favorite way to eat it.
Creamy Pasta with Chard and Tomatoes
from Joy of Cooking

1 tbs olive oil
1/4 cup chopped onion
2 garlic cloves, minced
1/4 tsp red pepper flakes
2 large ripe tomatoes peeled and chopped or 1 cup chopped drained canned tomatoes
1 pound chard, trimmed and cut crosswise into 1/2 inch strips
3/4 cup heavy cream
salt and black pepper to taste
8 oz pasta (I used whole wheat penne)
3/4 cup grated parmesan (I used romano)

Cook pasta according to package directions, drain and set aside. Meanwhile, heat olive oil in a large pan over medium heat. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until soft and golden, about 2-3 minutes. Add tomatoes and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes. Add the chard and cook until wilted, about 2 minutes. Add heavy cream, salt and pepper. Cook two minutes, until bubbling. Remove from heat, add to the pasta and toss well to coat. Toss in cheese and serve.


  1. I have been doing the same thing - I eat adult stuff for lunch and then am more flexible at dinner. Love it! Plus, it's an awesome way to get in all those veggies we need.
    Does this keep well or does it need to be eaten immediately? I never know with recipes using heavy cream....

    1. I reheated it the next day and only had an issue with the mushiness of the pasta. In the future I would probably make the pasta and keep it separate.