Best 12 Swiss Chard And Feta Pasta Recipes

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Indulge in a culinary journey with our delectable Swiss Chard and Feta Pasta recipes! Embark on a taste adventure as we present a symphony of flavors that will tantalize your taste buds. Our collection features a diverse range of pasta dishes, each infused with the unique charm of Swiss chard and the tangy allure of feta cheese. From the classic simplicity of One-Pot Swiss Chard and Feta Pasta to the vibrant zest of Lemon Butter Swiss Chard Pasta, our recipes offer a delightful array of options for every palate. Whether you seek a quick and easy weeknight dinner or a showstopping centerpiece for your next gathering, our Swiss Chard and Feta Pasta recipes are sure to impress. Prepare to be captivated by the vibrant colors, tantalizing textures, and irresistible flavors that await you.

Let's cook with our recipes!

ROASTED SWISS CHARD WITH FETA



Roasted Swiss Chard with Feta image

This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.

Provided by XANDISMOM

Categories     Side Dish     Vegetables     Greens

Time 45m

Yield 4

Number Of Ingredients 6

1 bunch rainbow chard - leaves and stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
  • Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
  • Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
  • Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g

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

SWISS-CHARD AND FETA PASTA



Swiss-Chard and Feta Pasta image

Briny capers and anchovies and salty feta offset the sweetness of the orange juice and dried currants perfectly in this Mediterranean-inspired pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 11

Kosher salt and freshly ground pepper
12 ounces calamari rigati or other short, hollow pasta
5 tablespoons extra-virgin olive oil
1/4 cup salt-packed capers, soaked in water for 5 minutes, then drained
2 cloves garlic, minced (2 teaspoons)
2 anchovies, minced (1 teaspoon)
1/2 teaspoon grated orange zest, plus 1/4 cup fresh juice
1 bunch Swiss chard, leaves cut crosswise into 1/4-inch shreds (5 cups), stems cut into 1/4-inch pieces (3/4 cup)
1/3 cup dried currants
1 1/2 cups crumbled feta (7 ounces)
1/4 cup pine nuts, toasted

Steps:

  • Bring a large pot of salted water to a boil. Add pasta; cook 2 to 3 minutes less than according to package directions. Reserve 1 cup liquid, then drain.
  • Meanwhile, in a large, straight- sided skillet, heat oil over medium-high. Add capers; cook until crisp, 1 to 3 minutes. Using a slotted spoon, transfer to paper towels.
  • Add garlic, anchovies, and zest to skillet; cook until garlic is fragrant, about 30 seconds. Stir in chard stems and currants; cook 2 minutes. Add orange juice; cook until evaporated, 30 seconds. Stir in chard leaves, season lightly with salt and pepper, and cook until stems are tender and leaves are just wilted, about 3 minutes. Transfer mixture to a bowl.
  • Combine reserved pasta water, 1/2 cup feta, and pasta in skillet. Cook, stirring, until pasta is cooked through and feta has melted into liquid, about 3 minutes. Add chard mixture; toss to combine. Fold in another 1/2 cup feta. Serve, sprinkled with capers, pine nuts, and remaining 1/2 cup feta.

RED CHARD WITH FETA AND TOMATOES



Red Chard with Feta and Tomatoes image

This delicious vegetable dish with chard and tomatoes is simmered in a hearty sauce with garlic, cream, and feta cheese. Tastes great as a vegetarian main with some crusty bread.

Provided by ulli999

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 2

Number Of Ingredients 9

1 tablespoon olive oil, or more as needed
½ onion, minced
2 cloves garlic, minced
2 bunches red Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1 teaspoon vegetable stock powder
salt and pepper to taste
2 tomatoes, diced
4 ounces feta cheese, diced
½ cup heavy cream, or as needed

Steps:

  • Heat olive oil in a large skillet over medium heat and cook onion and garlic until soft and translucent, about 5 minutes. Add chard stems and cook until softened, about 5 minutes.
  • Place chard leaves in pot, cover, and simmer over low heat until leaves are wilted, about 8 minutes. Season with vegetable stock, salt, and pepper; stir in tomatoes and feta cheese and cook until feta starts to melt, 2 minutes. Pour in cream and heat for another 2 minutes.

Nutrition Facts : Calories 495.5 calories, Carbohydrate 20.9 g, Cholesterol 132 mg, Fat 41.6 g, Fiber 5.6 g, Protein 14.9 g, SaturatedFat 23.2 g, Sodium 1227 mg, Sugar 9.5 g

PASTA WITH SWISS CHARD



Pasta with Swiss Chard image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 11

8 ounces penne, rotelle or rigatoni, cooked and drained
1/4 cup pasta cooking water
1 tablespoons olive oil
1/2 onion, chopped
1 clove garlic, finely chopped or thinly sliced
1 pound Swiss chard, washed, stems removed and coarsely chopped
1/2 cup red or white wine or chicken stock
1 cup crushed red tomatoes
1 teaspoon red pepper flakes
1 tablespoon toasted pine nuts (optional)
Salt and pepper

Steps:

  • In a large skillet heat the oil and stir in the onion. Cook for 2 minutes and stir in the garlic. Add the chopped Swiss chard and toss to coat. Pour in the wine or stock and stir to coat. When the chard begins to wilt, stir in the tomatoes, red pepper flakes and pine nuts. Bring to a simmer and stir in the reserved pasta cooking water. Remember: Do Not over cook the chard. It is ready to serve just after it has wilted. Immediately add the cooked pasta and toss to coat. Serve immediately.

SWISS CHARD WITH LEMON AND FETA



Swiss Chard With Lemon and Feta image

Make and share this Swiss Chard With Lemon and Feta recipe from Food.com.

Provided by Shirl J 831

Categories     Chard

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs swiss chard, trimmed and coarse chopped
1 tablespoon butter
2 teaspoons lemon juice
1/2 cup crumbled feta cheese
ground black pepper

Steps:

  • Rinse chard and place in a large stock pot with water still clinging to leaves. Cover and cook on medium heat until tender, about 10 minutes. Drain well and return to pot. Reduce heat to low. Add remaining ingredients; toss to combine.

Nutrition Facts : Calories 107.9, Fat 7.2, SaturatedFat 4.7, Cholesterol 24.3, Sodium 597.2, Carbohydrate 7.3, Fiber 2.7, Sugar 2.7, Protein 5.8

BONELESS LEG OF LAMB STUFFED WITH SWISS CHARD AND FETA



Boneless Leg of Lamb Stuffed with Swiss Chard and Feta image

Categories     Garlic     Lamb     Vegetable     Roast     Easter     High Fiber     Feta     Red Wine     Chard     Gourmet

Yield Serves 6

Number Of Ingredients 12

1 pound Swiss chard, the stems discarded and the leaves chopped coarse
6 large garlic cloves, sliced thin lengthwise
3 tablespoons olive oil
1/4 pound Feta, crumbled (about 3/4 cup)
an 8-pound leg of lamb, boned, butterflied, and trimmed well (4 to 5 pounds boneless)
1 1/2 teaspoons crumbled dried rosemary, or to taste
1 onion, sliced
1 cup dry red wine
1 1/2 cups beef broth
1/2 cup water
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
Spiced Quinoa Timbales and Honey-glazed Baby Carrots as accompaniments

Steps:

  • Wash the Swiss chard well, drain it, and in a heavy saucepan steam it in the water clinging to the leaves, covered, over moderate heat for 3 to 5 minutes, or until it is wilted. Drain the chard in a colander, refresh it under cold water, and squeeze it dry in a kitchen towel. In a skillet cook the garlic in 2 tablespoons of the oil over moderate heat, stirring, until it is pale golden and transfer it with a slotted spoon to a bowl. To the skillet add the chard, cook it, stirring, for 1 minute, or until any excess liquid is evaporated, and transfer it to the bowl. Let the chard mixture cool and stir in the Feta.
  • Pat the lamb dry, arrange it, boned side up, on a work surface, and season it with salt and pepper. Spread the lamb evenly with the chard mixture, leaving a 1-inch border around the edges, beginning with a short side roll it up jelly-roll fashion, and tie it tightly with kitchen string. (The rolled and tied roast may look ungainly, but it will improve in appearance when cooked.)
  • Transfer the lamb to a roasting pan and rub it all over with the remaining 1 tablespoon oil, 1 teaspoon of the rosemary, and salt and pepper to taste. Roast the lamb in the middle of a preheated 325°F. oven for 30 minutes, scatter the onion around it in the pan, and roast the lamb for 1 to 1 1/4 hours more (a total of 20 minutes cooking time for each pound of boneless meat), or until a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a cutting board and let it stand for 20 minutes.
  • While the lamb is standing, skim the fat from the pan drippings, and set the roasting pan over moderately high heat. Add the wine, deglaze the pan, scraping up the brown bits, and boil the mixture until it is reduced by half. Strain the mixture through a fine sieve into a saucepan, add the broth, the remaining 1/2 teaspoon rosemary, the water, and any juices that have accumulated on the cutting board, and boil the mixture until it is reduced to about 2 cups. Stir the cornstarch mixture, add it to the wine mixture, whisking, and simmer the sauce for 2 minutes. Season the sauce with salt and pepper and keep it warm.
  • Discard the strings from the lamb, arrange the lamb on a heated platter, and surround it with the quinoa timbales and clusters of the carrots. Strain the sauce into a heated sauceboat and serve it with the lamb, sliced.

GARLICKY SWISS CHARD



Garlicky Swiss Chard image

There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes. This method works with pretty much any green too - broccoli, broccoli rabe, kale, spinach, collards, brussels sprouts or green beans - so you've really no excuse not to get your daily dose of vegetables. Serve it as a side to any roasted or grilled meat, or over a mound of creamy polenta that's been crowned with a fried egg.

Provided by Melissa Clark

Categories     quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 bunches Swiss chard, stems removed
1 tablespoon olive oil
2 garlic cloves, minced
Large pinch crushed red pepper flakes
Salt

Steps:

  • Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
  • Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 538 milligrams, Sugar 3 grams

PASTA WITH CARAMELIZED ONION, SWISS CHARD AND GARLICKY BREAD CRUMBS



Pasta With Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs image

The warm, nutty flavor of good varieties of whole wheat pasta is robust enough to stand up to intense, complicated sauces, yet satisfying with just a little butter and Parmesan shaved over the top.

Provided by Melissa Clark

Categories     dinner, easy, weekday, pastas, main course

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 10

3 tablespoons butter or olive oil
5 anchovy fillets
2 garlic cloves, finely chopped
2/3 cup bread crumbs
1 tablespoon extra virgin olive oil, plus additional for drizzling
1 yellow onion, halved from stem to root and thinly sliced crosswise
Kosher salt
pepper
1 pound Swiss chard, ribs removed, leaves chopped
1/2 pound whole-wheat pasta, such as fusilli

Steps:

  • In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
  • Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 13 grams, Carbohydrate 85 grams, Fat 17 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 749 milligrams, Sugar 7 grams

CREAMY SWISS CHARD PASTA WITH LEEKS, TARRAGON AND LEMON ZEST



Creamy Swiss Chard Pasta With Leeks, Tarragon and Lemon Zest image

This creamy vegetarian pasta is hearty enough for chilly temperatures while still nodding toward spring with the addition of bright-green chard, leeks and fresh herbs. For texture, it's topped with toasted panko, a garnish that can go many ways: Instead of using nutritional yeast, which adds tangy flavor here, you can melt a finely chopped anchovy with the butter and toss it with the panko. You could also add some ground coriander, Italian seasoning or herbes de Provence. Toasted panko, plain bread crumbs or even crushed croutons are a solid back-pocket trick to add crunch to any pasta, especially the creamiest kind. Don't skip the tarragon and lemon zest garnish, which add a fresh note to an otherwise-rich dish.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

3/4 pound green Swiss chard (1 large bunch), washed and trimmed
2 large leeks (10 to 12 ounces each)
5 tablespoons unsalted butter
1/2 cup panko bread crumbs
Kosher salt and black pepper
3 tablespoons nutritional yeast
3 garlic cloves, thinly sliced
2 teaspoons fresh thyme leaves
2 cups chicken or vegetable stock
1 cup heavy cream
16 ounces linguine or fettuccine
3/4 cup finely grated Parmesan
Fresh tarragon leaves, for garnish
1 lemon, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Prepare the chard: Tear the leaves off the stems, separating the leaves and stems. Thinly slice the stems, then coarsely tear the leaves into bite-size pieces. Set both aside in separate bowls.
  • Prepare the leeks: Trim off the bottom and the dark green portion at the top, halve the remaining white and pale green portion lengthwise, then thinly slice them crosswise. Wash and drain the sliced leeks. Set aside.
  • Prepare the bread crumbs: In a large skillet, melt 2 tablespoons butter over medium. Add the panko, season lightly with salt and generously with pepper, and cook, stirring occasionally, until golden and toasted, 3 to 4 minutes. Stir in nutritional yeast, then transfer to a paper towel-lined plate.
  • Wipe out the skillet. Add the remaining 3 tablespoons butter and melt over medium-high. Add the leeks, chard stems, garlic and thyme, season with salt and pepper, and cook, stirring occasionally, until leeks start to wilt and soften, about 5 minutes. Add the torn chard, season with salt and pepper, and cook, stirring, until just wilted, 2 minutes.
  • Add the stock and heavy cream, and boil over high until thickened, about 10 minutes.
  • Once the mixture is simmering, add the pasta to the pot of boiling water and cook until al dente. Drain pasta.
  • Transfer chard mixture to the empty pasta pot. Stir in the cooked pasta, then sprinkle with the Parmesan, stirring vigorously to melt it into the sauce. Season to taste with salt and pepper.
  • Divide among shallow bowls or plates. Sprinkle generously with the prepared bread crumbs, top with tarragon and grate fresh lemon zest on top. Serve immediately.

SWISS CHARD, STIR FRIED, WITH FETA CHEESE



Swiss Chard, Stir Fried, with Feta Cheese image

Low cal veggie, High iron. Great with the touch of Feta & Pine nuts. Don't overcook. You can include this in a Chinese meal as an exta vegetable dish

Provided by Bergy

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons pine nuts, toasted to light brown
2 tablespoons peanut oil
2 medium shallots, chopped finely
2 bunches red swiss chard or 2 bunches white swiss chard, rinsed well and torn into 2" pieces
1/4 cup crumbled feta cheese (Use your favorite Type, cow or goat)
salt and pepper

Steps:

  • In a wok heat the oil (medium heat).
  • Add shallots; stir fry 1 minute or until just beginning to brown.
  • Add Swiss Chard, toss and cover.
  • Cook 2 minutes.
  • Remove cover and cook about another minute.
  • If there is any liqiud drain it off.
  • Stir in the Feta cheese, cook 30 seconds or until it starts to melt.
  • Add Pine nuts and season.
  • Serve immediately.

CREAMED SWISS CHARD WITH MUSHROOM AND FETA



Creamed Swiss Chard With Mushroom and Feta image

You'll need a stick blender for this. Swiss chard is similar in flavor to spinach, so this can be adapted using fresh spinach. It makes a great side dish or baked potato topping. You can double the quantities and then use the rest in different ways: 1. Add some veg stock or bouillon to turn it into a tasty soup. 2. Use any leftover creamed chard to make a quick and delicious pasta sauce - just saute some bacon or warm up some smoked salmon, add creamed Swiss chard to heat it, and serve over a flat pasta that holds sauce nicely, like tagliatelli or linguini, and top with shavings of parmesan. 3. Use it as a simple topping/sauce for freshly grilled fish fillets.

Provided by CarolineOYum

Categories     Chard

Time 40m

Yield 6 side dishes, 6 serving(s)

Number Of Ingredients 13

1 bunch swiss chard, a generous bunch of around 18 to 24 leaves
2 tablespoons olive oil
1 teaspoon garam masala
1 onion, medium to large, diced
1 tablespoon butter
125 g mushrooms, roughly chopped
2 garlic cloves, minced
1 tablespoon ground nutmeg
1 teaspoon salt
1 teaspoon white pepper
4 tablespoons hot water
125 ml cream
100 g feta, cubed

Steps:

  • Rinse the fresh chard leaves very well, trim the stalk ends, and separate the leaves from the stems/stalks on each side. Chop the stalks into pieces of about 1cm to 2cm. Roughly chop the leaves.
  • In a saucepan heat the oil, masala and onion to medium. Stir and cook for a few minutes.
  • Add chopped chard stems, butter, mushrooms, garlic, nutmeg, salt and white pepper. Continue sauteeing and stirring on medium heat until the chard stems and mushrooms are soft.
  • Add the water and chard leaves, give a good stir and put the lid on for a few minutes to steam the leaves until competely wilted.
  • Pulse using a stick blender in the saucepan, slowly adding cream, until the creamed chard is the consistency you require. This is where your skill and personal preference come in! I prefer my chard to retain some chunky texture of mushroom and chard stems in a creamy green base.
  • Finally stir in the feta cubes and allow them to slightly melt in the warm vegetables.

Nutrition Facts : Calories 194, Fat 17.1, SaturatedFat 8.8, Cholesterol 43.5, Sodium 736.6, Carbohydrate 7, Fiber 1.8, Sugar 2.8, Protein 4.8

Tips:

  • Choose fresh Swiss chard: Look for leaves that are deep green and crisp, with no signs of wilting or yellowing.
  • Wash the Swiss chard thoroughly: Be sure to remove any dirt or grit from the leaves before cooking.
  • Cook the Swiss chard briefly: Overcooking will make the leaves tough and bitter. Aim to cook them for just a few minutes, until they are wilted and tender.
  • Use a good quality feta cheese: Feta cheese is a key ingredient in this dish, so it's important to use a good quality cheese that has a rich, tangy flavor.
  • Season the pasta to taste: Be sure to taste the pasta before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice to taste.

Conclusion:

This Swiss chard and feta pasta is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The Swiss chard provides a boost of nutrients, while the feta cheese adds a rich, tangy flavor. This dish is sure to please everyone at the table.

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