by SmallKitchCara
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my 30 recipes »
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SmallKitchCara's Notes:
Expand2 tablespoons olive oil Ask a question about this ingredient
2 small onions, diced Ask a question about this ingredient
2 shallots, sliced Ask a question about this ingredient
6 cloves garlic, cut into slivers Ask a question about this ingredient
1/2 teaspoon dried thyme Ask a question about this ingredient
1/2 teaspoon dried oregano Ask a question about this ingredient
5 ounces fresh baby spinach Ask a question about this ingredient
1 bunch swiss chard, leaves coarsely chopped, stems separated and diced Ask a question about this ingredient
1/2 teaspoon salt, or to taste Ask a question about this ingredient
8 ounces small shaped pasta Ask a question about this ingredient
2/3 cups cream Ask a question about this ingredient
1 1/2 cup grated gruyere Ask a question about this ingredient
1/2 cup grated parmesan Ask a question about this ingredient
Slowly saute the onion in the olive oil in a large Dutch oven with lid. You don't want it to brown.
Ask a question about this stepAdd the shallots, the garlic, and the chard stems, cooking for a few more minutes until soft but not brown. Add the herbs and the salt, stirring to combine.
Ask a question about this stepPut in the chard and wilt it by covering the pot for a few minutes. You may have to do this in two steps if your pot's not big enough to hold all the chard. Mix up the sauteed vegetables from the bottom of the pan.
Ask a question about this stepWhen the chard tastes done, add the spinach, stirring again, and cover just for 30 seconds to a minute, or until the spinach is wilted. Set aside. (The filling can be made ahead.)
Ask a question about this stepWhen ready to cook, preheat the oven to 375°F. Cook the pasta in salty water til very al dente, then drain.
Ask a question about this stepAdd the gruyere and the cream to the spinach. Taste for salt and seasonings. Pour in the pasta,
Ask a question about this stepSprinkle with Parmesan cheese and cook for about 20 minutes, until the cream is bubbly and reduced and the top of the pasta is brown and crisp.
Ask a question about this stepYUM. I will be trying this soon.
Um, look who's baking pasta now?! This looks amazing. And having tried this herby spinach filling on other vehicles, I can only imagine how good it tastes coating pasta. Yum.
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
This was amazing. We had it for dinner last night and even my teenagers loved it!!