Penne with Chard and Pine Nuts
Transform your weeknight dinner routine with this vibrant and nutrient-packed Penne with Chard and Pine Nuts recipe. Al dente penne pasta is tossed with tender Swiss chard, aromatic garlic, and a kick of red pepper flakes, creating a delightful medley of flavors. Toasted pine nuts add a satisfying crunch, while a sprinkle of lemon zest and freshly grated Parmesan cheese brightens every bite. Ready in just 35 minutes, this quick and easy recipe is perfect for busy evenings when you want a wholesome, delicious meal without the fuss. Whether you're looking for a vegetarian pasta dish or a new way to use seasonal greens, this recipe will become a favorite in no time!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 400 grams penne pasta
- 300 grams Swiss chard
- 50 grams pine nuts
- 4 tablespoons olive oil
- 4 cloves garlic
- 0.5 teaspoons red pepper flakes
- 50 grams Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoons lemon zest
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, prepare the chard by washing it thoroughly and separating the stems from the leaves. Chop the stems into small pieces and roughly chop the leaves.
In a large skillet, toast the pine nuts on medium heat for 2-3 minutes until golden and fragrant. Stir constantly to avoid burning. Remove the pine nuts from the skillet and set aside.
Add the olive oil to the same skillet over medium heat. Add the chopped garlic and red pepper flakes, cooking for 1-2 minutes until fragrant but not browned.
Stir in the chopped chard stems and cook for 3-4 minutes until they begin to soften. Add the chard leaves to the skillet and cook for an additional 3-4 minutes, stirring occasionally, until the leaves are wilted.
Add the drained pasta to the skillet with the chard. Stir in the reserved pasta cooking water, 1/4 cup at a time, until the pasta is lightly coated in a sauce.
Season the dish with salt, black pepper, and lemon zest. Toss to combine.
Plate the pasta and garnish each serving with toasted pine nuts and freshly grated Parmesan cheese.
Serve immediately and enjoy!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 727 mg | 32% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 2.0 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 420 mg | 9% | |
*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.
