Teresa's Recipes
Swiss Chard and Gorgonzola Pasta
Experience the perfect harmony of earthy Swiss chard and creamy Gorgonzola cheese in this indulgent pasta dish. Each bite is a celebration of rustic flavors, elevated by the addition of aromatic garlic and a crunch from the walnuts. A generous grating of Parmesan cheese beautifully rounds off this comforting meal. This recipe is an ode to the traditional 'Pasta con Bietole e Gorgonzola' hailing from Northern Italy where Swiss chard is bountiful and Gorgonzola, the famous blue cheese, originated.
Ingredients
- 8 ounces Pasta
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 1 large bunch, trimmed and chopped Swiss chard
- 1/2 cup, crumbled Gorgonzola cheese
- 1/2 cup Heavy cream
- to taste Salt
- to taste Black pepper
- 1/4 cup, grated Parmesan cheese
- 1/4 cup, chopped Walnuts
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 500
- Fat: 30g
- Carbs: 40g
- Protein: 15g
- Sodium: 500mg
- Sugar: 3g
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente. Drain and keep warm.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic to the skillet, cooking until it's fragrant but not browned, about 1 minute.
- Add the Swiss chard to the skillet, cooking until it wilts, about 5 minutes.
- Reduce the heat to low, then add the Gorgonzola cheese and heavy cream to the skillet. Stir continuously until the cheese melts into a creamy sauce.
- Season the sauce with salt and black pepper to taste.
- Add the cooked pasta to the skillet, tossing it until it's well coated with the creamy sauce.
- Serve the pasta hot, garnishing each portion with a sprinkle of grated Parmesan cheese and a handful of chopped walnuts. Enjoy!
Tips
- For an extra kick, you can add a pinch of red pepper flakes to the garlic.
- Substitute spinach or kale for Swiss chard if desired.
- If you prefer a lighter dish, you can replace the heavy cream with half-and-half or whole milk.