Orecchiette with Sauteed Greens & Garlic/Onion Sauce
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 389.5
- Total Fat: 13.8 g
- Cholesterol: 33.9 mg
- Sodium: 422.5 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 6.6 g
- Protein: 12.7 g
IntroductionThis flavorful dish requires a pot and a pan, and cooks up easily. Perfect way to use the fresh veggies of the summer. Feel free to use as a side dish or toss with cannelloni beans or cooked tofu to make a complete dish.
Loosely adapted Food & Wine This flavorful dish requires a pot and a pan, and cooks up easily. Perfect way to use the fresh veggies of the summer. Feel free to use as a side dish or toss with cannelloni beans or cooked tofu to make a complete dish.
Loosely adapted Food & Wine
4 oz orecchiette pasta
2 TB unsalted butter
1/4 cup lightly chopped fresh onion
2 cloves garlic, cut in quarters
1/4 cup dry white wine
2 cups chopped swiss chard, stems removed
4 decent size swiss chard stems
.25 ounce Parmesan cheese, freshly grated
Fresh ground salt and pepper (not included in nutrition facts)
*If you can't find orecchiette, use farfalle (bow ties)
*Fresh onions are not cured (like most store bought onions) and are kept in a fridge... find them at your summer farmer's market. Scallions or green onion would work well, but just use the white parts and you might need to up the amount a bit.
*Using garlic scapes instead of the garlic and onion makes this dish even better, but realizing they come around once a year, I found a substitution I like
*You can use other cheese but I like the contrast of the Parmesan with the chard, and it's nice to use less. The original recipe called for mascarpone.
*Adding cannelloni beans or cooked tofu (or chicken for the meat eaters) would make this a great complete meal, but I would suggest making more of the sauce
*Cook pasta. When finished, save the drained pasta water.
*While the pasta is cooking, saute the onion, garlic, and chard stems in the butter until cooked. Remove and place aside... this is your sauce base. In the remaining butter in the pan, saute the chard until wilted, about 3 minutes. Toss the pasta in with the cooked chard and turn off the heat, covering to keep it hot.
*In the pasta pot, add in the sauce base. Season with salt and pepper then add the wine and bring to a boil. Reduce heat and simmer until the wine is reduce by half. Turn off heat and add 1/4 cup of pasta water that was saved. Blend this using a stick blender, regular blender, or food processor. Doesn't need to be perfectly smooth, do your best. If it is too thick, add more pasta water 1/4 cup at a time.
*You can either toss the pasta and chard into this pot (especially if your pasta cooled too much, but mine stayed hot enough) or divide among two dishes then top with the sauce.
*Sprinkle each dish with half of the Parmesan cheese
Serving Size: 2 servings (1 serving pasta, 2 servings veggies, 1 fat)