Pasta with Chard and Basil | Midwest Living

Pasta with Chard and Basil

Pasta with Chard and Basil

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  • Makes: 4 to 8 servings
  • Yield: 5 cups
  • Hands On 30 mins
  • Total Time 30 mins

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If you have a big bunch of chard from the farmers market or a CSA box, this healthy, easy 30-minute dinner is a great way to use it up.


  • 8 ounces cavatappi (corkscrew pasta) or other pasta
  • 3 tablespoons olive oil
  • 1 bunch (12 ounces) Swiss chard, stems chopped and leaves sliced
  • 2 cloves garlic, minced
  • 3/4 teaspoon salt
  • 2 tablespoons tomato paste
  • 3 tablespoons chopped fresh basil
  • 2 teaspoons balsamic vinegar
  • Freshly ground black pepper
  • 1/2 cup finely shredded Parmesan cheese


  1. In a large pot, cook pasta in salted boiling water according to package directions; drain, reserving 3/4 cup pasta cooking water. Return pasta to pot; cover to keep warm.
  2. Meanwhile, in a very large skillet heat olive oil over medium-high heat. Add Swiss chard stems, garlic and salt. Cook and stir for 2 minutes. Add the tomato paste. Cook and stir for 1 minute more. Gradually whisk in 1/2 cup of the pasta cooking water until smooth. Bring to a simmer. Add cooked pasta, chard leaves, basil and vinegar to sauce; stir to combine. If desired, stir in up to 1/4 cup additional cooking liquid to reach desired consistency. Season with black pepper. Divide among serving dishes. Sprinkle with cheese and additional pepper, if desired.

Nutrition Facts

(Pasta with Chard and Basil)

Servings Per Recipe 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 149, Riboflavin (mg) 0, Niacin (mg) 5, vit. C (mg) 28, Thiamin (mg) 1, pro. (g) 13, calcium (mg) 191, vit. A (IU) 5519, iron (mg) 4, fiber (g) 4, sodium (mg) 856, sugar (g) 4, Potassium (mg) 558, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, carb. (g) 48, Monounsaturated fat (g) 8, chol. (mg) 7, sat. fat (g) 3, cal. (kcal) 370, Fat, total (g) 14

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