Wash swiss chard, cut into small pieces.
Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
Serve warm.
o a boil for the pasta. When the water comes to
but not browned), then add swiss chard and cook until wilted.
e pasta uncovered, stirring occasionally for about 6 minutes.
Stir Swiss chard
low boil.
Add pasta and cook al dente according
Roll the sausage into small meatballs. Heat the oil in a large skillet on medium heat. Cook the meatballs for 4-5 mins, turning, until browned and cooked through. Add the Swiss chard and cook for 4-5 mins. Season.
Meanwhile, cook the pasta in boiling salted water according to the package directions. Mix the pesto and creme fraiche in a large bowl. Drain the pasta and add to the bowl along with the sausage and Swiss chard; toss to coat. Divide among 4 bowls and sprinkle with black pepper.
nd Swiss chard. Saute for 1 to 2 minutes.
Drop the pasta
o a boil. Cook the pasta uncovered, stirring occasionally, until the
ith sausage/onion and add Swiss chard and garlic, reduce heat to
lightly thickened.
Add the Swiss chard or spinach leaves to the
o 12 minutes.
While pasta cooks, wipe out skillet.
Cook pasta according to package directions, except
eparate saucepan and saute the Swiss chard stems for 4 mins. Add
o water just before pasta and boil pasta until a 2 minutes
ncovered 8 minutes.
Add pasta and cook until al dente
Saute the swiss chard ribs in butter in skillet until tender but not soft.
Add half and half, tarragon, and red pepper to skillet. Cook until volume reduced in half.
Serve over cooked pasta.
In a large pot of boiling salted water, cook penne 8 to 10 minutes or until tender but firm.
Add 8 cups coarsely chopped Swiss chard, cook 1 minute; drain well.
In a large serving bowl, combine remaining ingredients.
Add pasta mixture; toss well.
Season to taste.
lice of prosciutto. Cut the Swiss chard stems from the leaves; cut
omatoes, red bell pepper, shrimp, Swiss chard, and green beans. Cook until
egrees.
Wash and dry swiss chard. Cut off the very ends