Fettuccine with Swiss Chard & Garlic
This recipe is inspired by a restaurant called CITY House in Nashville. Lindsay and Taylor took us there when we visited them last October. I had a similar pasta dish with swiss chard and now I’m hooked. It was such a simple dish but it was full of comfort. I truly believe that a dish doesn’t have to be complicated to make in order for it to be a comfort food or dish.
I love cooking spinach…why have I never cooked swiss chard before? I actually think when cooked, it tastes even better than spinach.
I first cut down the middle and remove the big rib and then chop into pieces like picture above.
From start to finish, it only takes me 15 minutes to make this dish. And it’s a nice plate of comfort. With the homemade pasta, you cannot go wrong with this dish!
And that KitchenAid surprise I told you about last week? Here it is.
Fettuccine with Swiss Chard & Garlic Recipe
Yield: Serves 2
Prep Time: 8 minutes
Cook Time: 7 minutes
Total Time: 15 minutes
8 ounces homemade pasta(or dried pasta; if using frozen homemade pasta, be sure to defrost it in the fridge first)
1/2 Tablespoon olive oil
1 Tablespoon salted butter
1 garlic clove, thinly sliced
3-4 big leaves of swiss chard, hard ribs removed and chopped
1/2 to 1/3 cup Parmesan cheese, grated
Fill a medium-sized pot with water and add salt, bring to a boil. While the water is coming to a boil, prep your other other ingredients.
Boil fresh pasta for about 3 to 5 minutes until al dente. If you're using boxed dried pasta, cook it according to the al dente instructions on the box. When pasta is done, reserve about 1 to 2 tablespoons of the pasta water for finishing the dish.
Add olive oil and butter to a non-stick skillet and turn on heat to medium. Add swiss chard and garlic. Add salt and pepper to taste. Cook for about 2 to 4 minutes, or when the swiss chard has cooked down. Add the reserved pasta water, the pasta and the parmesan cheese and toss. Serve immediately with additional cheese if you would like.
From The Little Kitchen
Please do not republish our recipes and images without prior permission. We ask that you do not copy & paste recipes and share them elsewhere. If you liked the recipe and would like to share it, we just ask that you REWRITE the instructions entirely and provide a link back to give us credit and be sure to use your own images when doing so. Here's a great article on how to properly attribute a recipe.
Sign up today to receive exclusive content and news from The Little Kitchen: