Swiss Chard, Red Pepper and Goat Cheese Pasta

Name: Swiss Chard, Red Pepper and Goat Cheese Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil such as olive or canola; 1 pound mixed salad greens kale, chard or collard, stemmed and well washed; 2 each sweet red bell peppers diced into small cubes; 1 pinch red pepper flakes to taste; 4 cloves garlic or to taste, minced; 1 x salt and black pepper to taste; 1/2 tablespoon oregano freshly chopped, or 1 teaspoon dried; 12 ounces pasta, orecchlette (ear-shaped) or other pasta; ⅔ cup goat (chevre) cheese crumbled; 4 tablespoons hazelnuts (filberts) toasted and chopped, or walnuts

Servings: persons

1
Heat 1 tablespoon of the oil over medium heat in a large and heavy skillet or a cast iron pan, and stir in the chard stems and bell peppers.
2
Cook, stirring often, until tender but still crispy, about 4 minutes.
3
Stir in the chopped chard.
4
Cook for about 3 minutes until the leaves are wilted.
5
Stir in the garlic, oregano, red pepper flakes and salt to taste, and cook for 30 to 40 seconds.
6
Turn the heat to very low.
7
Bring a large pot of salted water to a boil, and add the pasta.
8
Cook the pasta according to the instructions on the package.
9
Drain and reserve 1 cup of cooking water.
10
Stir in about 1/2 cup of the pasta water to the pan with the greens and peppers.
11
Stir in the goat cheese until the cheese melts and the mixture becomes creamy.
12
Return the drained pasta to the pan and gently mix with the greens, pepper and goat cheese mixture until well coated.
13
Put up onto the serving plates and sprinkle some toasted nuts.
14
Serve hot.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons vegetable oil such as olive or canola, 1 pound mixed salad greens kale, chard or collard, stemmed and well washed, 2 each sweet red bell peppers diced into small cubes, 1 pinch red pepper flakes to taste, and more.

Yes, Swiss Chard, Red Pepper and Goat Cheese Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!