Pasta gratin with Swiss chard

23 Apr

This recipe looked super yummy. Cheese chard pasta walnuts…. Eh didn’t turn out so hot. Won’t be making this again!

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spaghetti gratin with Swiss chard
adapted from bostonglobe

Butter (for the dish)
1 bunch Swiss chard, ends trimmed, well rinsed
¾ cup water
Salt and black pepper, to taste
1 box whole wheat pasta
4 ounces feta cheese, crumbled
1 cup grated cheddar
½ cup walnuts, chopped
2 tablespoons olive oil
⅛ teaspoon nutmeg
¼ teaspoon crushed red pepper, or to taste
½ cup chicken broth
½ cup seasoned bread crumbs

1. Set the oven at 375 degrees. Butter a deep 13×9 baking dish.

2. Chop the chard leaves coarsely. In a large pot, bring the water and a pinch of salt to a boil. Add the chard leaves and stems and cook over medium-high heat for 8 minutes or until they are tender; drain.

3. Fill the pot with water. Salt it generously and bring to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes, or until it is tender but still has some bite; drain without rinsing.

4. In a large bowl, combine the pasta, Swiss chard, feta, cheddar, walnuts, 1 tablespoon of the oil, nutmeg, salt, black pepper, and red pepper. Transfer the mixture to the baking dish. Pour the broth on top and sprinkle with the bread crumbs and remaining 1 tablespoon oil.

5. Bake the gratin for 40 minutes or until it is hot and golden on top. Jean Kressy

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