Best 9 Penne With Swiss Chard And Cauliflower Recipes

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Indulge in a symphony of flavors with our versatile penne pasta dishes, featuring a vibrant array of ingredients that cater to diverse dietary preferences. From the classic combination of Swiss chard and cauliflower to the unique blend of roasted red peppers and artichoke hearts, each recipe promises a culinary adventure. Whether you're a vegetarian seeking hearty and nutritious meals or a meat-lover craving a satisfying twist, our collection has something for everyone. Get ready to tantalize your taste buds and explore the culinary wonders that await!

Check out the recipes below so you can choose the best recipe for yourself!

BAKED PASTA WITH CAULIFLOWER AND SWISS CHARD



Baked Pasta with Cauliflower and Swiss Chard image

Both the chard stems and leaves are used in this fall pasta dish. A rich, tangy sauce made with sour cream and Gruyere cheese brings it all together.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 55m

Number Of Ingredients 10

4 tablespoons unsalted butter
2 tablespoons sliced garlic (from 3 to 4 cloves)
12 ounces Swiss chard, stems sliced, leaves torn into 2-inch pieces
1 pound cauliflower, cut into small florets (4 cups)
1 tablespoon chopped fresh sage leaves
Kosher salt and freshly ground pepper
1 pound campanelle
2 tablespoons unbleached all-purpose flour
1 cup sour cream
8 ounces Gruyere, grated (2 cups)

Steps:

  • Preheat oven to 425 degrees. In a large, straight-sided skillet, melt half of butter over medium-high. Add garlic, chard stems, cauliflower, and sage. Season with salt and pepper. Cook, stirring, until garlic is golden, 2 minutes. Add 1/2 cup water; cover. Cook until cauliflower is just tender, 5 minutes. Transfer to a bowl; stir in chard leaves.
  • Cook pasta in a pot of salted boiling water until al dente. Drain, reserving 1 1/2 cups water. Add remaining butter and flour to skillet; cook over medium-high, whisking, until toasted, 1 minute. Slowly whisk in pasta water until smooth. Bring to a boil; cook, whisking, until mixture coats the back of a spoon, about 2 minutes. Reduce heat to low; whisk in sour cream and 1 1/2 cups cheese. Stir in pasta and chard mixture; top with remaining cheese. Transfer to oven; bake until cheese melts, about 10 minutes. Serve.

PASTA WITH SWISS CHARD



Pasta with Swiss Chard image

Garden fresh Swiss chard is quickly cooked with olive oil, garlic, and capers in this quick and easy Italian-inspired meal.

Provided by JNADRIG

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 2

Number Of Ingredients 8

⅓ pound whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 bunch Swiss chard, chopped
1 teaspoon capers
salt and pepper to taste
1 teaspoon lemon juice, or to taste
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
  • Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 453 calories, Carbohydrate 62.3 g, Cholesterol 8.8 mg, Fat 17.7 g, Fiber 11.5 g, Protein 17.1 g, SaturatedFat 3.9 g, Sodium 443.5 mg, Sugar 4.2 g

CAULIFLOWER AND SWISS CHARD GRATIN



Cauliflower and Swiss Chard Gratin image

This festive, elegant dish sidesteps the heaviness of traditional gratins by relying on puréed cauliflower instead of cream for a rich texture. Hints of cardamom and two kinds of cheese provide a gentle complexity that doesn't mask the flavors of the winter vegetables.

Provided by Paul Berglund

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 cups whole milk
10 pods cardamom
1 bunch green Swiss chard, large
4 cloves garlic
1 yellow onion
3 tablespoons extra-virgin olive oil
kosher salt
1 head cauliflower, large
8 ounces Gruyère, divided
3 ounces Parmigiano-Reggiano
1 tablespoon unsalted butter, softened

Steps:

  • In a small saucepan, add milk and cardamom pods and bring to a simmer over high heat, 2-3 minutes. As soon as milk reaches a simmer, immediately turn off heat and let steep, 30 minutes. Meanwhile, prepare chard for sautéing: Separate the stems from the leaves by cutting around the stems. Gather the stems together, then trim and discard the bottoms. Finely chop stems and set aside. Use a paring knife to peel away the onion skin, then cut onion in half. Remove the root end, then thinly slice into half-moons. Set aside. Peel garlic, trim the ends, then thinly slice. Place the chard stems, onion, and garlic into a heavy-bottomed pot. Add olive oil and a pinch of salt, then turn heat to high. Stir and sauté vegetables over high heat until they begin to sizzle. Turn heat to low and sweat the vegetables until they are soft and the onions are translucent, about 20 minutes. Meanwhile, bring a large pot of water to a boil over high heat.
  • Blanch cauliflower: Cut away and discard cauliflower leaves, and trim the stems (set the stems aside for later). Slice cauliflower top into several large chunks, and cut half of the chunks into small florets. Heavily salt the boiling water ("just a little shy of ocean water"), then add the florets. When the water comes back to a simmer, continue to cook for 2 more minutes, then scoop out with a strainer or slotted spoon. The cauliflower should be slightly cooked but still al dente. Set aside. (Leave the heat on). Roughly chop the remaining cauliflower chunks and reserved stems so the pieces are about the same size; add them to the sautéed chard stems, onion, and garlic. Strain the cardamom pods from the milk, and add the milk to the sautéed vegetables. Turn heat to medium, cover, and simmer until cauliflower is very tender, 10-12 minutes, stirring occasionally. (If it ever seems too dry, add a bit of water.) Meanwhile, blanch chard leaves.
  • Blanch chard leaves: Add another big pinch of salt to the cauliflower-blanching water (enough to make it "salty as the sea"). Add chard, bring back to a simmer, then simmer 30 seconds more. Scoop out the blanched leaves using a strainer or slotted spoon and place into a mixing bowl. Set aside.
  • Butter the gratin dish and set aside. Finely grate the Gruyère and Parmigiano-Reggiano and set aside in separate bowls. Gently squeeze the water out of the chard leaves; then roughly chop and set aside.
  • In a food processor, add the cauliflower-milk mixture. Pulse a few times so the mixture doesn't splatter, then purée on high. Transfer purée to a large mixing bowl. Add the chopped chard leaves, loosening up any clumps, and the blanched cauliflower florets; stir to combine. Let rest to cool, 15 minutes. Meanwhile, preheat oven to 350 F.
  • Add half of the Gruyère to the cauliflower-chard mixture; stir to combine. Season to taste, then transfer to the prepared gratin dish. Level the surface with a spatula, then evenly top with remaining Gruyère and all of the Parmigiano-Reggiano. Cover with foil and bake, 30 minutes. (Note: Gratin can be assembled to this point up to 2 days in advance and stored, covered, in the refrigerator. Remove 2 hours before baking so it can come to room temperature.)
  • After 30 minutes, remove foil and place under the broiler for 4-5 minutes, rotating the dish halfway through. (Keep an eye on it so it doesn't burn!) Remove from oven, let rest 5 minutes, then serve.

PENNE WITH SWISS CHARD AND CAULIFLOWER



Penne With Swiss Chard and Cauliflower image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 6 servings

Number Of Ingredients 9

4 tablespoons olive oil
1 cup diced onion
1 head cauliflower, cored and separated into very small flowerets
Salt to taste
1 pound penne
4 large cloves garlic, sliced thin
1 pound Swiss chard, rinsed and roughly chopped
1/2 teaspoon crushed red pepper flakes, or to taste
4 ounces imported pecorino romano, freshly grated

Steps:

  • Bring 4 quarts of water to a boil.
  • Heat the oil in a large skillet, add the onion and cook over medium heat until golden and beginning to brown, about 15 minutes.
  • Once water is boiling, add cauliflower and some salt, and cook for 3 minutes. Remove cauliflower with a slotted spoon and set aside. Set aside 1/2 cup of the water.
  • Add the penne to the boiling water, stir it and let it cook for about 8 minutes, until al dente.
  • While the penne is cooking, add the garlic to the skillet and cook for 2 to 3 minutes, until lightly browned; then, add the Swiss chard and cook, stirring, until it wilts, another 3 minutes or so. Stir in the cauliflower and reserved cooking liquid and the red pepper. Season with salt.
  • When the penne is done, drain it, add it to the skillet and toss with the vegetables over low heat. Serve at once, dusted with cheese.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 10 grams, Carbohydrate 68 grams, Fat 16 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 691 milligrams, Sugar 6 grams

PENNE WITH SWISS CHARD AND LEEKS IN A WALNUT CREAM SAUCE



Penne with Swiss Chard and Leeks in a Walnut Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1 cup minced leek, white and pale green part
1 pound swiss chard (red if possible), stems cut from leaves and chopped into thin slices
3 large cloves garlic, minced
1/4 teaspoon red pepper flakes-optional
1/3 cup canned chicken broth
2/3 to 1 cup heavy cream
1 tablespoon walnut or similar nut oil (such as hazelnut)
Salt and freshly ground pepper to taste
1/2 pound penne, cooked and drained according to package directions
3 tablespoons toasted walnut halves, broken into large pieces
2 tablespoons minced fresh tarragon or parsley or a combination of both
Freshly grated Parmesan cheese-optional garnish

Steps:

  • In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste. Cut a round piece of waxed paper to fit the size of your skillet and place it over the vegetables. Cover the skillet with a lid and cook for 5 minutes. Remove the cover and waxed paper. Now add the chard leaves, garlic, red pepper flakes, and broth and simmer the mixture stirring occasionally, uncovered for 5 minutes more. Increase the heat to high and reduce liquid until almost evaporated. Add the cream and walnut oil and simmer sauce over moderately high heat, stirring, until lightly thickened. Season with salt and pepper. Transfer cooked pasta to a large bowl. Add the sauce, toasted walnuts and toss to combine. Transfer pasta to serving plates and sprinkle with tarragon or parsley. Serve with freshly grated Parmesan cheese.

PENNE WITH ROASTED CAULIFLOWER



Penne With Roasted Cauliflower image

We had this the other night as our main course and it was absolutely yummy, but it would be great also as a side dish with a beef or pork-based entree.

Provided by Irmgard

Categories     Penne

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large head cauliflower
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 lb penne
2 tablespoons red wine vinegar
1 garlic clove, minced
salt and pepper
2 sweet red peppers, roasted, peeled and diced
2 tablespoons black olives, chopped
1/4 cup fresh basil, shredded

Steps:

  • Trim the cauliflower and break into florets.
  • In a large bowl, toss the cauliflower with 1 tablespoons olive oil and 1/2 teaspoons salt.
  • Arrange in a single layer on a baking sheet.
  • Roast the cauliflower in a preheated 400 degree F oven for 25 to 30 minutes, or until cooked through and lightly browned.
  • Stir occasionally.
  • Meanwhile, bring a large pot of water to boil.
  • Add the pasta and cook until tender but firm.
  • Drain well.
  • In a small bowl, whisk together the vinegar, garlic, salt and pepper.
  • Whisk in the remaining 1 tablespoons olive oil.
  • Toss the dressing with the cauliflower, peppers, olives, basil and pasta.
  • Taste and adjust seasonings if necessary.
  • Serve at room temperature.

Nutrition Facts : Calories 341.2, Fat 9.2, SaturatedFat 1.3, Sodium 389.6, Carbohydrate 59.6, Fiber 11.9, Sugar 6.5, Protein 9

PENNE WITH SWISS CHARD



Penne with Swiss Chard image

Categories     Dairy     Leafy Green     Pasta     Sauté     Quick & Easy     High Fiber     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 8

6 ounces penne or other tubular pasta
1 1/2 pounds Swiss chard
1/4 teaspoon dried hot red pepper flakes
1 small onion
2 teaspoons unsalted butter
1/4 cup heavy cream
1/4 teaspoon freshly grated nutmeg
2 tablespoons freshly grated Parmesan

Steps:

  • Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for pasta.
  • Chop Swiss chard into 1/4-inch-wide pieces and finely chop separately red pepper flakes and onion. In a 12-inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 5 minutes. Add Swiss chard and cook, stirring, 15 minutes, or until tender.
  • While Swiss chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to Swiss chard mixture with red pepper flakes, cream, and nutmeg and cook, stirring, 1 minute. Remove skillet from heat and stir in Parmesan and salt and pepper to taste.

PENNE WITH SWISS CHARD AND GARLIC



Penne with Swiss Chard and Garlic image

Categories     Garlic     Pasta     Tomato     Quick & Easy     High Fiber     Summer     Chard     Gourmet

Yield Serves 2

Number Of Ingredients 8

1 pound Swiss chard, stems cut from the leaves and the stems and leaves chopped separately
1/8 teaspoon dried hot red pepper flakes, or to taste
3 large garlic cloves sliced thin
2 tablespoons olive oil
1/2 cup water
1 cup drained canned tomatoes, chopped
1/2 pound penne or other tubular pasta
1/4 cup freshly grated Parmesan plus additional as an accompaniment

Steps:

  • Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
  • While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.

PENNE WITH CHARD



Penne With Chard image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/2 pound Swiss chard
3 tablespoons extra-virgin olive oil
1 medium onion, sliced
2 cloves garlic, sliced
2 ounces of prosciutto, slivered
6 ripe plum tomatoes, sliced
Salt and freshly ground black pepper
1 pound penne
Freshly grated Parmesan cheese

Steps:

  • Rinse the Swiss chard and chop it fine.
  • Heat the oil in a large skillet. Add the onion and saute until tender. Stir in the garlic and prosciutto. Saute briefly, then add the tomatoes. Cook until they soften. Add the Swiss chard and continue cooking over medium heat, stirring, until the Swiss chard is nearly tender. Season to taste with salt and pepper.
  • While the swiss chard is cooking, bring a large pot of salted water to a boil for the penne. Cook the penne until al dente, about seven minutes. Drain.
  • Transfer the penne to a warm bowl, add the Swiss-chard mixture and toss to combine the ingredients. Serve with grated Parmesan cheese.

Tips:

  • Prep your ingredients: Wash and chop the Swiss chard and cauliflower before you start cooking. This will save you time and keep your cooking organized.
  • Use a large skillet: A large skillet will give you plenty of room to cook the Swiss chard and cauliflower without overcrowding them. This will help them cook evenly and prevent them from becoming mushy.
  • Don't overcook the Swiss chard: Swiss chard cooks quickly, so be careful not to overcook it. Overcooked Swiss chard will become limp and lose its flavor.
  • Add the pasta at the end: Add the pasta to the skillet with the Swiss chard and cauliflower towards the end of the cooking process. This will prevent the pasta from getting overcooked.
  • Season to taste: Season the dish with salt and pepper to taste before serving. You can also add other seasonings, such as garlic powder, onion powder, or red pepper flakes, to taste.

Conclusion:

This penne with Swiss chard and cauliflower is a simple yet flavorful dish that is perfect for a weeknight meal. It is packed with healthy vegetables and is sure to please everyone at the table. The Swiss chard and cauliflower add a slightly bitter flavor to the dish, which is balanced out by the sweetness of the tomatoes and the creaminess of the Parmesan cheese. The pasta is cooked al dente, which means it is still slightly firm to the bite. This dish is a great way to get your daily dose of vegetables and is sure to become a favorite in your household.

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