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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
- Pasta
- 8 ounces
- Olive oil
- 2 tablespoons
- Garlic
- 2 cloves, minced
- Swiss chard
- 1 large bunch, trimmed and chopped
- Gorgonzola cheese
- 1/2 cup, crumbled
- Heavy cream
- 1/2 cup
- Salt
- to taste
- Black pepper
- to taste
- Parmesan cheese
- 1/4 cup, grated
- Walnuts
- 1/4 cup, chopped
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.
Dietary Information
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
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