Chef Boy I Be Illinois Cavatappi with Swiss Chard
Indulge in the comforting, flavor-packed "Chef Boy I Be Illinois Cavatappi with Swiss Chard," a creamy pasta dish that balances hearty textures with vibrant, fresh greens. Featuring tender cavatappi pasta cloaked in a luscious Parmesan cream sauce, this recipe gets a sophisticated twist from earthy Swiss chard and a zesty hint of lemon zest. The use of garlic sautéed in a buttery olive oil base enhances the richness, while red pepper flakes provide just a touch of heat. Ready in just 40 minutes, this easy yet elegant meal is perfect for weeknight dinners or cozy gatherings. Serve it warm with an extra sprinkle of Parmesan for a satisfying, gourmet-inspired experience that highlights seasonal greens. Keywords: cavatappi pasta, Swiss chard recipe, creamy Parmesan sauce, weeknight dinner ideas, quick pasta recipe.
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Recipe Information
Ingredients
- 12 oz cavatappi pasta
- 1 bunch Swiss chard
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 0.25 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp lemon zest
- 4 quarts water (for pasta)
Instructions
Bring a large pot of water to a rolling boil. Add 1 teaspoon of kosher salt to the water.
Cook the cavatappi pasta according to the package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, prepare the Swiss chard by washing it thoroughly and trimming off the tough stems. Chop the leaves into 1-inch wide strips and set aside.
In a large skillet, heat the olive oil and butter over medium heat. Once the butter has melted, add the minced garlic and sauté until fragrant, about 1-2 minutes.
Add the chopped Swiss chard to the skillet and cook until wilted and tender, about 3-4 minutes. Reduce the heat to low.
Slowly stir in the heavy cream, then add the reserved pasta water to thin the sauce slightly. Mix well.
Add the grated Parmesan cheese, crushed red pepper flakes, black pepper, and lemon zest. Stir until the cheese is melted and the sauce is creamy.
Combine the cooked cavatappi pasta with the sauce in the skillet. Toss to evenly coat the pasta with the sauce.
Serve the pasta warm, garnished with extra Parmesan cheese or a squeeze of lemon juice, if desired.
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.6 g | 205% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 4.0 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1024 mg | 79% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
