Penne with Swiss Chard Asiago Cheese
Elevate your weeknight dinner game with this indulgent yet wholesome Penne with Swiss Chard and Asiago Cheese recipe. Perfectly al dente penne pasta is tossed in a velvety sauce made with earthy Swiss chard, creamy heavy cream, and sharp Asiago cheese, creating a perfect harmony of flavors. The addition of garlic, crushed red pepper flakes, and a hint of lemon zest lends a vibrant kick to the dish, while the option to use chicken or vegetable stock keeps it versatile for different dietary preferences. Ready in just 40 minutes, this satisfying pasta dish is ideal for busy evenings yet elegant enough to impress at your next dinner party. Garnish with chopped parsley for a fresh, herbaceous finish, and enjoy a comforting bowl of flavor-packed pasta perfection!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 bunch Swiss chard (stems and leaves separated, chopped)
- 1 medium onion, finely diced
- 3 units garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoons crushed red pepper flakes
- 0.5 cups heavy cream
- 1 cup Asiago cheese, grated
- 0.5 cups chicken or vegetable stock
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the chopped Swiss chard stems to the skillet and sauté for 2-3 minutes, until they begin to soften.
Add the onion and cook for 3-4 minutes, stirring occasionally, until translucent.
Stir in the minced garlic and crushed red pepper flakes and cook for another 30 seconds, until fragrant.
Add the Swiss chard leaves to the skillet and cook for 3-4 minutes, stirring frequently, until wilted.
Pour in the chicken or vegetable stock and bring to a simmer. Let the mixture cook down for about 3 minutes.
Lower the heat and stir in the heavy cream, grated Asiago cheese, salt, black pepper, and lemon zest. Mix until the cheese has melted and the sauce is creamy.
Add the cooked penne pasta to the skillet and toss to coat. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Taste the pasta and adjust the seasoning as needed with additional salt or pepper.
Serve the penne hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 4945 mg | 215% | |
| Total Carbohydrate | 276.0 g | 100% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 7.2 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 960 mg | 74% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2070 mg | 44% | |
*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.
