July 21, 2017

Creamy Chard Pasta

Creamy Chard Pasta, shown with Zucchini Bake and spareribs

Janine Pineo Photo | Creamy Chard Pasta, shown with Zucchini Bake and spareribs

I got the basis for this recipe from Cindy Tibbetts at Hummingbird Farm Greenhouse in Turner. She knew I had an excess of Swiss chard this year – still do – and was looking for different ways to serve such a great vegetable.

The original recipe didn’t have any meat in it, but I liked the smoky flavor I got from the kielbasa I’d gotten from Smith’s Log Smokehouse at the Hampden Farmers’ Market. It would be fine without it, too.

And there’s nothing like a warm pasta dish on a cool evening. That’s true comfort food.

The vegetables and kielbasa cook before mixing with the dairy products and pasta.

Janine Pineo Photo | The vegetables and kielbasa cook before mixing with the dairy products and pasta.

Creamy Chard Pasta

1 cup diced smoked kielbasa
5 large Swiss chard leaves (with stems)
Olive oil
1/3 cup diced garlic scapes or 2 large garlic cloves, minced
1 medium onion, chopped
1/2 cup sundried tomatoes, reconstituted then diced (or 2 large tomatoes, chopped)
1/2 cup sour cream or plain yogurt
1/2 cup skim milk
1/4 cup parmesan cheese
1 lb. spaghetti, cooked to al dente
Salt and pepper

Wash the chard and cut into small pieces.

Mix all the ingredients in the large frying pan before serving.

Janine Pineo Photo | Mix all the ingredients in the large frying pan before serving.

Heat oil in frying pan. Add chard, garlic, onion and kielbasa. Cook until onions are softened, stirring frequently.

Add tomatoes, sour cream or yogurt, milk, cheese. Then add the pasta and toss to mix the ingredients. Add salt and pepper to taste.

The recipe for Zucchini Bake, which is pictured in the main photo, is here.

– Janine Pineo