Creamy Swiss Chard Pasta

From: Chef #616362

On Nov 2, 2008

I messed up but it still came out fantastic! I didn't realize I ran out of sour cream so I freaked! I had already chopped everything so I found some cream cheese and table cream in my fridge. I softened 4 oz. of cream cheese and mixed in about 1/2 c. cream till smooth. I did use my stalks cause I had a mix of bright lights chard (orange, yellow, red) to pretty to not use. I chopped stems up fine and cooked them with onion and garlic for about 5 min first. I put in a little of the pasta water to help steam them through. Then I added the chopped green parts and also added a couple of tablespoons pasta water and steamed those. Threw in tomatoes with some s & p. Then tossed in the pasta with another ladle or so full of pasta water (helps thicken sauce) Stirred in about 3/4 c. parmesan cheese and then added cream cheese/table cream mix and stirred completely. I used some bowtie pasta since I didnt have fettuccine and I ended up with a super rich and creamy sauce. We loved it and I would make it this way again--but first I would love to try the original way and plan to very soon. Thanks for a recipe using chard. It is one of my favorite veggies! A+++++++

From: Chef #624888

On Sep 10, 2008

Loved it! I used red swiss chard after going to 2 stores and a veggie/fruit stand and that's all anyone had. I saw other's comments about a pink sauce. I didn't use any of the big veins or stem ( just the leaves ) and my sauce ended up the normal white color. I also added red pepper flakes at the end as other suggested and 2-3 extra cloves of garlic.

From: Kim127

On Jan 9, 2005

I thought this was a very nice pasta dinner. Pretty healthy for us too. The man didn't even complain about there being no meat. I used some frozen swiss chard I had from my garden and I would think it would be even better with fresh. I will definately have to remember this one in the summer. I think I may increase the amount of sour cream and milk to give it more sauce and maybe more garlic, but I am a big fan of garlic and that is a personal preference. Thanks Derf for a great dinner!

From: Sharon123

On Mar 31, 2003

I love this pasta dish! I did cook the chard a little longer than called for and the tomatoes too. All the flavors tasted great and it looked so pretty! I added just a little more sour cream too. Thanks for a dish I will definately make again!!!