Penne With Swiss Chard and Cauliflower

Recipe from Tom Meyer

Adapted by Florence Fabricant

Published January 25, 1994

Total Time
30 minutes
Rating
4(36)
Comments
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—Florence Fabricant

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Ingredients

Yield:6 servings

  • 4 tablespoons olive oil

  • 1 cup diced onion

  • 1 head cauliflower, cored and separated into very small flowerets

  • Salt to taste

  • 1 pound penne

  • 4 large cloves garlic, sliced thin

  • 1 pound Swiss chard, rinsed and roughly chopped

  • ½ teaspoon crushed red pepper flakes, or to taste

  • 4 ounces imported pecorino romano, freshly grated

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

68 grams carbs; 20 milligrams cholesterol; 483 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 16 grams fat; 6 grams fiber; 691 milligrams sodium; 19 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring 4 quarts of water to a boil.

  2. Step 2

    Heat the oil in a large skillet, add the onion and cook over medium heat until golden and beginning to brown, about 15 minutes.

  3. Step 3

    Once water is boiling, add cauliflower and some salt, and cook for 3 minutes. Remove cauliflower with a slotted spoon and set aside. Set aside ½ cup of the water.

  4. Step 4

    Add the penne to the boiling water, stir it and let it cook for about 8 minutes, until al dente.

  5. Step 5

    While the penne is cooking, add the garlic to the skillet and cook for 2 to 3 minutes, until lightly browned; then, add the Swiss chard and cook, stirring, until it wilts, another 3 minutes or so. Stir in the cauliflower and reserved cooking liquid and the red pepper. Season with salt.

  6. Step 6

    When the penne is done, drain it, add it to the skillet and toss with the vegetables over low heat. Serve at once, dusted with cheese.

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Ratings

4 out of 5
36 user ratings
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Comments

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Beth

This may seem like a lot of cheese but it binds everything together and softens the bitterness of randomly chopped chard that may include stems. Also, i just cored the cauliflower head and, after 3 minute boil, dunked in an ice bath. I could then tear it into flirets mostly by hand.

Enjoyed by my husband and me . . .

but the three kids were markedly unenthusiastic.

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Credits

Adapted from Tom Meyer

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