SP_Stepf's Technicolor Pasta

SP_Stepf's Technicolor Pasta

4 of 5 (49)
editors choice
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 384.2
  • Total Fat: 16.6 g
  • Cholesterol: 10.0 mg
  • Sodium: 705.6 mg
  • Total Carbs: 46.5 g
  • Dietary Fiber: 8.6 g
  • Protein: 16.1 g

View full nutritional breakdown of SP_Stepf's Technicolor Pasta calories by ingredient


Introduction

This pasta packs a nutritional punch, and the brightly colored vegetables are quite a sight! This pasta packs a nutritional punch, and the brightly colored vegetables are quite a sight!
Number of Servings: 4

Ingredients

    2 leaves rainbow Swiss chard, stems and leaves chopped separately
    2 large cloves garlic, minced
    1/2 red onion, chopped
    1/2 yellow, red or orange pepper, chopped
    handful black olives, pitted and chopped
    2 handfuls cherry tomatoes, halved
    2 tablespoons fresh oregano, chopped
    1 cup mushrooms, chopped
    1/2 cup feta cheese, crumbled
    1/2 package whole-wheat penne
    salt and pepper
    3 T olive oil
    1 cup cooking water

Directions

Bring pot of water to boil. Cook pasta according to package, until al dente. (Reserve one cup of cooking water for a sauce. Saute onion and garlic in 2 tablespoons olive oil over medium heat. Cook about two minutes, then add the chard stems, mushrooms and yellow pepper and cook another two minutes. Add tomatoes, oregano and swiss chard leaves along with about half a cup of the starchy pasta water. Cover and turn up heat for one minute. Remove from heat, mix in pasta, olives and feta. Season with salt and pepper and remaining tablespoon of olive oil. Thin with the remaining half-cup of pasta water, if necessary.

Number of Servings: 4

Recipe submitted by SparkPeople user SP_STEPF.

Member Ratings For This Recipe


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    3 of 5 people found this review helpful
    This is a great recipe because it DOEs pack in so many different vegetables in a pasta dish. I am especially excited to see swiss chard named in a recipe, since I am a big fan... I cannot wait to try this one, though I think I will forego the feta and use parmesan instead. Thankx! - 10/25/08


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    Very Good
    3 of 3 people found this review helpful
    Yum...Really good! I used gluten free penne and added some basil and rosemary to what is already good flavor. Swiss and/or Parmesan is also good for a slightly different flavor than the Feta. - 8/22/08


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    1 of 1 people found this review helpful
    Looks good - but what size pasta pack do we have half of?? - 1/23/10


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    Incredible!
    1 of 1 people found this review helpful
    It was delicious! I'll be making it often thank you for the great recipe! - 8/24/08


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    Incredible!
    1 of 1 people found this review helpful
    GREAT recipe! Must confess I left out the olives (Not a fan of olives) everyone loved it it! - 8/24/08


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    Incredible!
    1 of 1 people found this review helpful
    Delicious! Love the colors, textures and tastes. I'm a great fan of feta cheese, even though it does have a lot of sodium in it. This recipe is easy to prepare once the ingredients are assembled, as in the photo. Nice to see photos! - 8/22/08


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    Good
    1 of 1 people found this review helpful
    Lotta work, but REALLY good! - 8/22/08


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    Incredible!
    loved this. so many different and colorful veggies and can always add or replace some - 2/22/21


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    Very Good
    Thanks for sharing - 10/28/20


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    Nice - 8/19/20


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    thank you - 8/11/20


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    really great recipe - 8/3/20


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    Thank you for sharing. - 12/9/19


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    Incredible!
    This is very good. I will make it often. - 12/9/19


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    Good
    good - 9/24/19


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    thanks - 8/21/19


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    Very Good
    Great recipe! - 8/5/19


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    yum - 5/9/19


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    This salad was different from any I am used to eating but it was surprisingly delicious. I made it because I love pasta and I was not disappointed. - 3/3/19


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    Incredible!
    I love this SP_Stepf's Technicolor Pasta! Yummy - 8/24/18


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    thanks - 8/20/18


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    Very Good
    Good. Left out the olives. - 8/5/18


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    Good and colorful, plus I can add the bits of leftover veggies from other meals. - 7/10/18


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    delicious - 3/13/18


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    Interesting idea - 12/23/17


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    Incredible!
    Loved this!! - 7/11/17


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    Incredible!
    I made this with a couple of subs - no capsicum (it doesn't like me) and using haloumi instead of feta. So good - and while I've often made something similar with lots of tomatoes, I would never have thought to add the mushrooms! - 1/22/13


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    Very Good
    I used kale instead of swiss chard. I really enjoyed this meal. - 7/6/11


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    Incredible!
    I followed the recipe exactly when making this dish last night, and everyone LOVED it. My daughter wanted the recipe, and that's saying something! It was the first time I used chard, and I was curious about it. I will make use of it again and very definitely make this very colorful dish another time - 7/4/11


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    Good
    This was tasty - went together very easily. - 2/21/10


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    On the table and very delish! - 1/27/10


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    Love a non-tomato pasta primavera so will most likely try this recipe. Sounds really good. I will add additional peppers for the tomatoes and mushrooms as those aren't eaten by my family. Thanks for the recipe! - 1/26/10


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    Incredible!
    M M Good - 1/24/10


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    Sounds yummy! - 1/23/10


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    Beautiful! I did leave out the olives and cut the feta to half that amount, sigh. I love feta and I've learned to savor a little rather than the lot I used to use. I'll definitely make this again. - 1/23/10


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    LOT of sodium, for an otherwise healthy sounding dish :/ - 1/23/10


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    This sounds very good. I look forward to trying it soon. - 1/23/10


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    0 of 1 people found this review helpful
    Sounds really great! I think I will substitute red bell pepper for the tomato, to maintain the red color. I do not like tomatoes. - 1/23/10


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    Very Good
    I left out the olives (don't really like and too much sodium) and switched from feta to parmesan cheese. Really good. - 1/23/10


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    Yummy - 1/23/10


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    Incredible!
    0 of 1 people found this review helpful
    katiwms, there is also sodium in the olives.
    sounds pretty and delicious
    anyone use cottage cheese?     - 10/25/08


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    0 of 1 people found this review helpful
    When I read this I thought the title referred to tri colored pasta! LOL I think it would taste just as good using some in place of just plain whole wheat pasta...:) - 10/25/08


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    0 of 1 people found this review helpful
    ooh not tried it but def will do sounds yummy thank you - 10/25/08


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    0 of 1 people found this review helpful
    sounds good - 10/25/08


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    0 of 1 people found this review helpful
    Feta Cheese is what is really high in sodium. 1/4 cup which is a serving has 470 mg and this is the low fat version. Still one of my favorites; thanks for the recipe, can't wait to try it. - 8/23/08


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    Incredible!
    0 of 1 people found this review helpful
    The sodium is going to come from the black olives. The sodium content can be altered for low sodium diets. - 8/22/08


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    0 of 1 people found this review helpful
    I've never used the pasta cooking water in a sauce - sounds brilliant!! - 8/22/08


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    Very Good
    0 of 1 people found this review helpful
    Sound wonderful. I will try this one! Thanks for submitting it. - 8/22/08


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    0 of 1 people found this review helpful
    It's probably high in sodium because of the added salt in the directions. But it sure does sound like it will be good. I don't season with salt, so my sodium will be a lot lower. - 8/22/08


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    0 of 1 people found this review helpful
    I can't wait to try this one! My family will love it :) - 8/22/08


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    0 of 1 people found this review helpful
    Are you sure the sodium level is right? (There isn't anything here except fresh vegetables, pasta, and a bit of feta!) It sounds delicious and very healthful--I can't wait to try it. Thanks for the recipe! - 8/22/08