Chard Stalks and Garlic Scape Pasta

3 Reviews

Prep: 10 min
Cook: 25 min
Ready In: 35 min

“A quick, easy and delicious way to use the otherwise unused portion of chard. Use whatever type of pasta you'd like. Garlic can be substituted for garlic scapes. Serve with shredded Parmesan cheese.” - by alyssakim

Ingredients

1 cup Swiss chard stalks, cut into 1 1/2-inch pieces
1 (5 ounce) package dry vermicelli pasta
1 tablespoon butter
1 tablespoon olive oil
1/4 large onion, chopped
2 garlic scapes, sliced
salt and pepper to taste

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Metric US

Original recipe yields 4 servings

Directions

Bring a large pot of lightly salted water to a rolling boil. Cook the Swiss chard stems in boiling water until tender, 10 to 15 minutes; drain and rinse with cold water. Set aside.
Bring a separate large pot of lightly salted water to a rolling boil. Cook the vermicelli pasta in boiling water until tender yet firm to the bite, 4 to 5 minutes; drain.
Meanwhile, melt the butter with the olive oil in a large skillet over medium heat; stir in the onion and garlic scapes. Cook and stir until the onion is soft and translucent, about 5 minutes. Increase heat to medium-high, stir in the chard stalks, and cook until the onion has browned, about 5 minutes more. Season with salt and pepper; stir in the cooked pasta to serve.

Nutrition

Amount Per Serving (4 total)

Calories
199 cal
10%

Fat
7.1 g
11%

Carbs
29.5 g
10%

Based on a 2,000 calorie diet

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Reviews (3)

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pulimom

Jul. 6, 2010

"This is really good, although we always use the chard stems, even freeze them for soups in the winter. Our garlic scapes (sprouts) are long matured by now, so used "mexican" onion which is like a gre..." See moreen onion but with a big bulb, and some sliced regular garlic and sprinkled parmesan cheese on top to serve. Will look forward to trying it next spring with frozen chard stems and the actual garlic scapes. Thanks for the idea."