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Goat Cheese and Swiss Chard Pasta


Dare I add the word Casserole onto the end of this recipe and some of you may turn away.  Dare I tell you I used corning ware and you may wonder what that is....




Here's another recipe sent to me by the same friend that shared the creamy zuke pasta with me.  She has kids but still enjoys cooking and so I take her recipe recommendations very seriously.  She's never sent or shared something with me I didn't like.  In fact, many a night in Santa Barbara I was happy to partake of a meal with them when I happened to still be hanging out around dinner time.










This recipe wouldn't scream kid friendly but I did share it with an almost 3 year old and she wanted more.  Probably the creamy goat cheese and the kidney beans.  The flavors are strong but not too overpowering and of course you could tone it up or down where you'd like.  


Benjamin added some red pepper flakes to his which was a great addition and good suggestion I'd add to the sauce for next time if you want some heat in there.






Do you love the corning ware I used thanks to my Mom?  This stuff if classic, as is the word casserole.






{Recipe thanks to a friend and adapted from the Kitchn}


{Ingredients You'll Need}
  • 1 large head Swiss chard
  • 2 tablespoons extra virgin olive oil
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 1 28 ounce can well-drained plum tomatoes, chopped
  • 1/2 pound whole wheat pasta of your choice
  • 3/4 cup crumbled goat cheese
  • 1 can kidney beans, drained and rinsed
  • 3 tablespoons olive tapenade
  • 3 tablespoons capers
  • 1/4 cup freshly grated Parmesan
1. Rinse the Swiss chard, drain well, and chop it into pieces.

2.  Bring a pot of water to a boil and cook the pasta according to the package directions.  Drain when al dente as it will have time to cook more in the oven.

3.  Preheat your oven to 375 then heat 2 tablespoons of oil in a large heavy skillet over medium heat. Add the onion and sauté a few minutes then stir in the garlic, add the tomatoes, and then add the Swiss chard. Cook for about 8 minutes or until the chard has just wilted.  Don't overcook the charge.  Just when it wilts you're good.
4. Remove the skillet from the heat and stir in the goat cheese, kidney beans, olive tapenade, capers and half the amount of parmesan. Fold in the cooked pasta and season well with salt and pepper.
5. Pour the pasta mixture into a casserole dish and sprinkle with remaining Parmesan. Bake until heated all the way through, about 15 to 18 minutes.

Although you have to turn your oven on for this one, it won't be in there long so it's still doable during the heat of summer!

Comments

  1. Laura! I read this on your blog yesterday and had several of the ingredients already at home so I made it last night - YUM!!

    Hope you and the little man are well!!

    ReplyDelete
  2. Great! beats just pasta and tomato sauce. :)

    ReplyDelete

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