Swiss chard pasta is a garlicky, rustic weeknight meal you can make with 5 ingredients in about 30 minutes. Naturally vegan and full of flavor, it's a delicious way to get more dark leafy greens on the table.
Like my spaghetti with zucchini recipe, it starts with olive oil and garlic and lets a seasonal vegetable be the star. Simple, satisfying, and budget friendly.
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Just made the garlicky chard pasta and loved it!! Just the right amount of garlic without being over powering. I added a little Romano cheese on the top too. I will make this again for sure.
- Kim
About Swiss chard
Swiss chard, often just called chard, has deep green leaves with colorful stems, ribs, and veins. You'll see pink, red, yellow, and orange, and mixed bunches are sold as rainbow chard.
- Prep tips: Stems are thicker than the leaves. Trim or finely chop and use them. If using, saute chopped stems 2 to 3 minutes before adding the leaves.
- Flavor: Milder than kale and a touch sweeter than spinach with a gentle bitterness. I often use it in recipes calling for other greens like my cannellini beans and sauteed spinach recipe.
- Edible parts: The whole plant is edible. Eat leaves and stems raw or cooked. Slice thin for salads. For hot dishes, it wilts quickly like spinach.
Ingredients
Pasta: I typically reach for gluten-free penne, but other short shapes work too.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make Swiss chard pasta
- Cook the pasta according to the package directions. Before draining, reserve some of the starchy cooking liquid to mix into the sauce. A coffee mug works well for dipping into the pot.
- Meanwhile, saute the garlic, crushed red pepper flakes, and chard in olive oil until tender. Season to taste with salt.
- Add the cooked pasta with a little of the reserved pasta water as needed and toss well to combine. Enjoy immediately.
Serving suggestions
Enjoy this simple pasta on its own or pair it with a salad or soup like lemony white bean salad or Instant Pot creamy potato leek soup.
Make it yours by adding vegetables like mushrooms or cherry tomatoes, then finish with a squeeze of lemon or a sprinkle of vegan cheese. When you want big flavor with little effort, this Swiss chard pasta delivers.
If you enjoy simple vegetable-forward pastas like this one, my roasted Romanesco pasta is another garlicky dinner to try.
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Love and Veggies,
Amy
📋 Recipe
Garlicky Swiss Chard Pasta
Ingredients
- 12-16 ounces short pasta, such as penne (gluten free if needed)
- 1 Tablespoons extra virgin olive oil, for sauteing
- 2-3 cloves garlic, minced
- ⅛ teaspoon crushed red pepper flakes
- 1 bunch swiss chard, any color, cut into ribbons
- salt, to taste
Instructions
- Cook pasta according to package directions. Drain, reserving about ½ cup of the starchy cooking water.12-16 ounces short pasta
- Meanwhile, heat the olive oil in a large skillet. Add the garlic and red pepper flakes and stir about 30 seconds, until fragrant.1 Tablespoons extra virgin olive oil, 2-3 cloves garlic, ⅛ teaspoon crushed red pepper flakes
- Add the chard and a pinch of salt and saute until the chard is tender and reduced in size.1 bunch swiss chard, salt
- Combine the chard with the cooked pasta, adding reserved pasta water as needed. Taste and add more salt, if desired. Serve immediately.
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Notes
- Create fewer dirty dishes by cooking the chard in the same pot you used to prepare the pasta.
- The stems and ribs can be rather tough. You can either discard them, or chop them finely and use them in this recipe. The stems will take a little longer to cook, so if using them, add them to the skillet a couple of minutes before you add the chopped leaves.
- Leftover pasta can be refrigerated in an airtight container for up to 3 days.
Nutrition
Nutritional information is an estimation.
Katherine says
Swiss chard is one of my favourite vegetables. I love it simply steamed in a frying pan on top of a bit of garlic and olive oil. I'm not a fan of celery so always buy Swiss chard when celery is requested in a recipe. Swiss chard is like two vegetables in one: the leaves + the stems. I save any stems I don't happen to need in a container in the fridge, then add them to recipes, or sautée them with onions and potatoes for a quick dish. I have an odd allergy called Oral Allergy Syndrome meaning I can't eat any raw produce EXCEPT I am ok with raw Swiss chard. I grow Swiss chard in a container on my balcony and eat the leaves raw (as a salad or just on the side) when they are young and tender (large leaves tend to be a bit tough to eat raw). I also sometimes add chopped up raw Swiss chard leaves to mashed potatoes. Thanks for your recipe and for promoting Swiss chard 🙂
Amy Katz says
Thanks so much, Katherine! I love your ideas for using Swiss chard. 🙂
Kim says
Just made the garlicky chard pasta and loved it!! Just the right amount of garlic without being over powering. I added a little Romano cheese on the top too. I will make this again for sure.
Amy says
I'm so glad you enjoyed it!