nutritional information

Per Serving:

  • Calories: 506
  • Protein: 14 g
  • Total Fat: 17 g
  • Saturated Fat: 6 g
  • Carbohydrates: 78 g
  • Cholesterol: 27 mg
  • Sodium: 113 mg
  • Fiber: 5 g
  • Sugar: 14 g

Cavatappi and Chard

Cavatappi and Chard

Serves 6

Corkscrew-shaped cavatappi pasta stands up to Swiss chard stems and provides plenty of surface area for the creamy sauce. Fusilli and penne also work well.
  • ¼ cup pine nuts
  • 2 Tbs. olive oil
  • 3 large shallots, thinly sliced (1½ cups)
  • 2 cloves garlic, minced (2 tsp.)
  • 2 Tbs. apple cider vinegar
  • 1 tsp. ground cumin
  • 1½ cups low-sodium vegetable broth
  • 6 cups Swiss chard stems, cut into 1-inch pieces
  • ½ cup heavy cream
  • ½ cup golden raisins
  • 16 oz. cavatappi pasta
  • 6 Tbs. grated Locatelli Romano cheese, optional
  • Fresh thyme sprigs for garnish, optional
  1. 1. Toast pine nuts in dry skillet over medium heat 5 minutes, or until browned and fragrant, shaking often. Transfer to bowl.
  2. 2. Heat oil in large skillet over medium-high heat. Add shallots, and cook 5 minutes, or until golden brown, stirring occasionally. Add garlic, and cook 1 minute more. Remove from heat, and stir in vinegar and cumin. Let vinegar evaporate 20 seconds, then return skillet to medium-high heat. Add broth and ⅓ cup water, and bring to a simmer. Stir in chard stems, cover, and reduce heat to medium-low. Simmer 12 minutes, or until chard stems are tender. Stir in heavy cream and golden raisins, and simmer 10 minutes, or until slightly thickened.
  3. 3. Meanwhile, cook pasta according to package directions. Drain, and stir into chard mixture. Transfer to serving bowl, and top with pine nuts. Sprinkle with cheese and thyme sprigs, if desired.
March 2008 p.87

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This is a fantastic, 10-star dish! Excellent flavor blend! The basic recipe lends itself to many variations: I improvised and added chopped, dried apricots to cook along with the chard (instead of raisins); instead of vegetable broth I used miso (which thickens nicely); substituted gluten-free quinoa pasta; low-fat feta cheese instead of Romano; and next time I'll use lemon juice instead of vinegar. With these changes, the recipe also adheres to blood type-A diet.

Toni - 2015-01-11 21:38:49

This is our go-to recipe when chard is in season. It is a really creative way to use it; we even include the leaves (not just the stems) as the recipe suggests. My only complaint is that the recipe directs you to simmer the sauce "until slightly thickened", however the sauce never really thickens. The sauce is very watery; tasty, but not a thick sauce that you might imagine.

Anne - 2013-03-25 02:22:38

I'm surprised this only has two stars -- we love it and have made it 4 or 5 times.

Kristin - 2009-03-29 17:50:51

I don't agree with the two star comment either, this dish is great! It's certainly not a light meal, but delicious!

Heather - 2009-04-30 13:20:21