35 Reviews of Creamy Swiss Chard Pasta

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!!!

From: danmatula

On Feb 28, 2007

delicious. I did however use red chard and it turned the pasta pink, the color make scare some people off but my 4 yr. old daughter thought it was all that much better because of it being pink.

From: Girle

On Dec 10, 2008

This is a WONDERFUL way to make Swiss Chard. I used both the stem and leaf but chopped up the stem (like celery) and sauteed it for a while with the onion before adding the chopped leaves in toward the end (which cook up quickly like spinach). I made a double batch and the entire family - young and old - loved the result (as evidenced by the fact that every last bite was devoured!) Thank you Derf!

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: Pamplemoussee

On May 17, 2009

This is a great way to be introduced to swiss chard. Never had it before, but for some reason we decided to plant it in the garden. This was tasty and deliciousl.

From: harpchick

On Aug 16, 2009

This is my new favourite way to use up all the swiss chard in my garden! I used the stems too and didn't even chop them all that small. I doubled the garlic and added it at the end of the sauteing to keep it pungent. I didn't have tomatoes on hand so I used 2 tbsp of tomato paste instead. Still super tasty!

From: Spiritualized

On Sep 1, 2007

Good recipe. It was my first time using fettucine pasta - they are stunning ! I originally thought that 250g would not be enough to feed 4 people - we had almost too much !

From: MomOfCats

On Jan 17, 2008

This has become a favorite dish in my house. I did increase the amount of garlic and cheese slightly. A very easy and quick recipe to make and an easy way to get more dark, leafy greens into your family!

From: Genevieve H.

On Jan 21, 2008

This was GREAT! My husband, kids and I loved it. I used greek yogurt, and added extra parmesan on top at the table. Thank you for this healthier, yet super tasty pasta dish. It is now a staple meal for us.