Autumn is a time for leafy greens. They flourish in cooler temperatures. Markets are filled with all shapes, sizes, and colors. Kale, collards, arugula, spinach, and cabbage range in color from light green to dark purple. Ornamental varieties make a stunning addition to a landscape. Any of the cooking varieties are packed full of nutrients. One in particular is a gorgeous plant of red and green. It is the highlight of pasta with Swiss chard and corn.
Colorful pasta gets me every time. When the other ingredients are colorful then it is a double bonus. It makes a dish that whets the appetite at the sight of it. Red, yellow, and green are dotted throughout the pasta. Simple ingredients of olive oil and lemon enhance the wonderful natural flavors of chard, corn, and parmesan. Simplicity is taken further with the ease of preparation. It’s something to enjoy throughout the fall season and beyond.
How often do you cook with leafy greens? I do all year long. Be sure to take a look at the recipes for sautéed spinach and braised greens too. Seek out colorful and different shaped pasta for a nice change to the ordinary. Make your next meal festive with colors and flavors of the season.
Pasta with Swiss Chard and Corn
- 1 small bunch Swiss chard about 1 pound
- 12 ounces fusilli or other short pasta dry weight
- 1 cup cooked corn kernels
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 3 cloves garlic finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 tablespoon fresh lemon juice
- 1/4 cup Parmesan cheese plus more for serving
Rinse Swiss chard with cold water. Pull the leaves from the stems. Slice the stems into 1/4-inch pieces. Cut the leaves to 1-inch thick strips.
Drain, pat dry, or use a salad spinner to remove excess water from leaves.
Cook the pasta according to package instructions. Reserve 1/2 cup of the pasta water. Drain pasta and return it to the pot.
Add corn to the pasta.
While the pasta is cooking, heat the oil in a large skillet over medium heat.
Add the onion and chard stems and cook until tender, about 5 to 6 minutes.
Add the garlic and cook, stirring, until fragrant, about 1 to 2 minutes.
Add the chard leaves, salt, and pepper to the skillet. Cook, tossing with tongs or turning with a spoon, until leaves are just tender, about 3 minutes.
Toss the pasta and corn with 1/4 cup of the reserved pasta water. Fold or toss in the chard mixture, lemon juice, and 1/4 cup parmesan.
If the pasta seems dry, add more pasta water, 1 tablespoon at a time.
Transfer to a serving bowl or platter. Sprinkle with additonal parmesan if desired.
A recipe for pasta with Swiss chard and corn. Fresh Swiss chard is cooked with onion and garlic then combined with pasta to make an easy side or main dish.
Adapted from one in the Woman’s Day magazine September 2013 edition.
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