Simple Swiss Chard Pasta

Swiss chard brings two textures to this yummy 20-minute pasta. The stems add crunch, while the leaves gently wilt into the white bean & tomato sauce.

Simple Swiss Chard Pasta

It doesn’t get much easier than this one. I’ll admit, I often get very veggie-happy. While I don’t mind chopping up a rainbow of vegetables – sometimes it’s more than ok to keep it simple and let just one ingredient be the star. Last night, I chopped up this beautiful red chard and tossed it with a few simple pantry ingredients. Dinner was done in less than 20 minutes, and Jack and I were able to get right back to our House of Cards marathon. (Don’t tell me what happens, we’re only a few episodes in).

Simple Swiss Chard Pasta Simple Swiss Chard Pasta

Chard works especially well in a 1-vegetable meal because you get two textures in one. The stems lend a nice crunch and the greens softly wilt. I sautéed the chard with canned tomatoes and some white beans that I happened to have left over in my fridge. I topped it all with a few pine nuts (although chopped walnuts would be equally delicious), and a few generous shavings of pecorino. Super simple.

Simple Swiss Chard Pasta


5.0 from 7 reviews
Simple Swiss Chard Pasta
 
Prep time
Cook time
Total time
 
This easy pasta dish comes together in just 20 minutes. Skip the cheese to make it vegan, and use gluten-free pasta to make it gluten-free.
Author:
Recipe type: Pasta
Serves: 2-3
Ingredients
  • 6 ounces pasta (I used Tinkyada Brown Rice Spaghetti)
  • 1 teaspoon extra-virgin olive oil
  • 4-5 chard leaves, stems diced, leaves coarsely chopped
  • ½ teaspoon balsamic vinegar
  • 1 cup canned fire roasted diced tomatoes
  • 2 garlic cloves, minced
  • ½ cup cooked white beans, drained and rinsed
  • Shaved pecorino cheese
  • ¼ cup pine nuts (optional)
  • Sea salt & fresh black pepper
Instructions
  1. In a large pot of salted boiling water, cook pasta until al dente.
  2. Meanwhile, in a large skillet, heat oil over medium heat. Add chard stems and a pinch of salt. Give them a stir, then add the chard leaves and gently toss until they begin to wilt. Add the balsamic, tomatoes, garlic, white beans, freshly ground pepper, and toss. Once the chard is cooked down, add pasta and remove from heat. Serve with shaved pecorino cheese and pine nuts on top.

 

41 comments

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  1. it really is so very important that meal prep doesn’t cut into netflix binge watching time! this looks delicious and it’s been a while since i’ve had chard. i just might have to work this into the rotation this week!

  2. ladypea
    03.09.2015

    Did you miss out the white beans in the ingredient list? This can also be done with kale, beet greens?

    • jeanine
      03.09.2015

      thanks! Just fixed that… Yep, you can make this with kale or other greens. If you include chopped kale stems, I’d cook them a little longer than chard stems.

  3. Oh this is just beautiful! Swiss chard is really under utilized! I love the balsamic here, have you tried raspberry balsamic with greens – it’s heavenly! Pinning!

  4. Oh this is just beautiful! Swiss chard is really under utilized! I love the balsamic here, have you tried raspberry balsamic with greens – it’s heavenly! Pinning!

  5. I’m not sure if it’s the PNW but I haven’t seen Chard in the store for years!

  6. Izzy from shelikesfood.com
    03.10.2015

    I’ve never cooked with swiss chard before but everytime I see it at the store I can’t believe how bright and beautiful those stems are! We eat a lot of pasta, so this is a great idea for my first time cooking with swiss chard 🙂

  7. Meghan from oatgasm.blogspot.com
    03.10.2015

    This looks so delicious; perfect for these winter/spring/in between months. And I absolutely love that you used fire-roasted tomatoes. So simple, but so smart.

  8. This looks so simple and tasty! The next time I get Swiss chard from my farm share, I will definitely try this, post and rate. I love how you incorporated the beautiful stems – eating colorful plants is so healthy for us! Thanks for the recipe.

  9. millermro
    03.10.2015

    I think this looks delicious, but I have a weird textural aversion to any type of tomatoes except sundried. Is there any particular ingredient you would suggest to substitute for the tomatoes, or would you just recommend leaving them out?

    • jeanine
      03.10.2015

      you could leave them out – maybe add a drizzle of olive oil at the end so it’s more of a garlicky olive oil sauce…

  10. Eileen from hampiesandwiches.blogspot.com
    03.10.2015

    Yes! This is exactly the kind of dinner I make when I’m short on time and long on hunger. Pasta, greens, and cheese = hooray!

  11. This is just about the most perfect pasta dish I can think of. I like the less is more approach, definitely pays off! This is going on my to-made list!

  12. Emma from emmatimmerman.blogspot.nl
    03.11.2015

    Delicious! I love your plate by the way ;)!

    • jeanine
      03.12.2015

      Ha, thanks 🙂

  13. Or put over quinoa! Yum. Organic swiss chard is all over my Whole Foods now. Thanks for the recipe.

  14. Julia from acedarspoon.com
    03.12.2015

    What a beautiful pasta recipe. I want to try this! I need new ways to use swiss chard.

  15. I love swiss chard. I like to grow it too, because it looks so lovely in
    the garden. Tasty way to spot light this wonderful veggie.

  16. Margaret
    03.12.2015

    Thanks for the recipe! It’s really hard to find a decent one for swiss chard. If I don’t have beans on hand (and it would take too long to cook at this point, I’m starving!), what would you recommend to add to the recipe instead of them?

    • jeanine
      03.12.2015

      Hi Margaret – I would just skip them! I just happened to have some leftover which is the only reason I got the idea to include them.

  17. Oh, how I love a simple pasta! Your dish looks so wholesome and delicious. And the best part is that I have all of these items in my pantry. All I need are some beautiful greens and dinner is served. Thanks for the inspiration, Jeanine 🙂 xo

  18. Mmm… nothing better than a bowl of pasta + Netflix marathon. This recipe would also be a great way to use up beet greens 🙂

  19. Sarah S
    03.16.2015

    Made this for dinner tonight. Came together quickly and was delicious and beautiful!

  20. Kelsey M from alittlerosemaryandtime.com
    03.17.2015

    I love how simple and straightforward this is! I’ve been excitedly keeping an eye out for swiss chard in the markets but haven’t found it quite yet- can’t wait!

    -Kelsey

  21. I love this recipes , it looks delicious . It will be so helpful in my meal planning . Thanks for this amazing healthy recipes.

  22. Allison
    04.02.2015

    Thanks for this! I added a little goat cheese at the end to make the sauce a bit creamier for my husband, and it was amazing!

    • jeanine
      04.03.2015

      glad you liked it!

      • Louise
        08.26.2018

        Love goat cheese… What a great idea. I’m harvesting the largest rainbow chard leaves I’ve ever grown and having a craving for pasta so this comes at a good time…Do you add a bit of the pasta water to the sauce?

        • Jeanine Donofrio
          08.29.2018

          Hi Louise, I don’t because the greens release a bit of water (and I don’t want it too watery). If you wanted to reserve some pasta water just in case – you could.

  23. Jen from mealdiva.com
    09.16.2015

    What a beautiful pasta dish.

  24. Sheela
    06.30.2018

    This turned out wonderful! My meat eaters enjoyed, and finished the entire meal.
    No leftovers! Wow a first for a vegetarian dish for me.

  25. Dani
    02.08.2019

    Just made this and it was seriously so good and so quick! Definitely adding this to the weeknight meal roster

  26. Lauren
    02.18.2019

    Wow! I was just trying to figure our what to do with some fresh chard. Googled and came to your recipe. I had all of the ingredients. Now this might be in the regular rotation. Thank you!

    • Jeanine Donofrio
      02.19.2019

      Hi Lauren, I’m so glad you loved it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.