Indulge in the comforting goodness of fettuccine pasta paired with swiss chard and dried fruits. This recipe features a delightful combination of textures and flavors, from the delicate, creamy fettuccine to the earthy swiss chard, sweet dried fruits, and crunchy pine nuts. The result is a dish that feels decadent and sophisticated, yet is surprisingly simple to prepare.
The main ingredient to note here is swiss chard. If you're not familiar with it, it's a leafy green vegetable that's similar to spinach but with a heartier texture and slightly bitter flavor. You can usually find it in the produce section of most supermarkets. For the dried fruits, I recommend using a mix of dried apricots and currants or raisins for a balance of sweetness and tartness.
Ingredients for Fettuccine Pasta with Swiss Chard and Dried Fruit
Pine nuts: These add a nice crunch and a slightly sweet, buttery flavor to the dish.
Cooking oil: Used to sauté the garlic and swiss chard, and helps to combine all the flavors.
Garlic: Adds a punch of flavor to the dish.
Swiss chard: Gives the dish a hearty texture and slightly bitter flavor.
Salt and fresh ground black pepper: Seasonings that enhance the flavors of the ingredients.
Dried apricots and currants or raisins: Add a sweet and tart flavor to the dish.
Port: Used to deglaze the pan and adds a deep fruity flavor.
Cinnamon: Adds a hint of warm and sweet spice to the dish.
Fettuccine: The base of the dish, it's hearty and holds up well with the other ingredients.
Parmesan cheese: Gives the dish a sharp, salty flavor and a nice creaminess.
One reader, Jermayne Hughes says:
This fettuccine pasta with swiss chard and dried fruit recipe is a game-changer! The combination of flavors is simply divine. The sweetness of the dried fruit perfectly complements the earthy swiss chard. It's a delightful twist on a classic pasta dish that will leave your taste buds singing!
Cooking Techniques for Fettuccine Pasta With Swiss Chard and Dried Fruit
How to toast pine nuts: Place the pine nuts on a baking sheet and toast in a preheated oven at 350°F for about 8 minutes or until golden brown.
How to cook swiss chard: In a large frying pan, heat the oil over moderate heat, then add the garlic and cook for 30 seconds. Add the swiss chard, 1/2 teaspoon each of salt and pepper, and cook until the chard is wilted and most of the liquid is evaporated, about 3 minutes.
How to prepare dried fruit and port sauce: Add the apricots, currants, port, and cinnamon to the cooked chard and simmer until the port is reduced to about 2 tablespoons, for 1 to 2 minutes.
How to cook fettuccine: In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain the pasta and toss it with the sauce, parmesan, pine nuts, and the remaining salt and pepper.
How to make a variation with spinach: For a variation using spinach, use 10 ounces of prewashed spinach or 1 1/2 pounds in bunches. Cook the spinach in a similar manner to the swiss chard.
How to pair with wine: A fruity white wine, such as a Gewürtztraminer or Chenin Blanc from California, will nicely complement the combination of fruit and spice in this dish.
How To Make Fettuccine Pasta with Swiss Chard and Dried Fruit
Dried fruit adds notes of sweetness to this fettuccine pasta dish! It’s also served with slightly bitter swiss chard to contrast the richness of this meal.
Serves:
Ingredients
- 3tbsppine nuts
- 5tbspcooking oil
- 1garlic clove
- 2green swiss chard,or red
- 1½tspsalt
- ¾tspfresh ground black pepper
- ¼: 5px; letter-spacing: 2px”>¼cupcurrants,or raisins
- ½cupport
- 1tspcinnamon
- ¾lbfettuccine
- ¼cupparmesan cheese,grated
Instructions
-
Heat the oven to 350 degrees F.
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Toast the pine nuts for about 8 minutes, until golden brown.
-
In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook for 30 seconds. Add the Swiss chard and ½ teaspoon each of the salt and pepper.
-
Cook for about 3 minutes, until the chard is wilted and most of the liquid is evaporated.
-
Add the apricots, currants, port, and cinnamon and simmer for 1 to 2 minutes, until the port is reduced to about 2 tablespoons. Remove from the heat.
-
In a large pot of boiling, salted water, cook the fettuccine for about 12 minutes, until just done.
-
Drain the pasta and toss it with the sauce, Parmesan, pine nuts, and the remaining 1 teaspoon salt and ¼ teaspoon of pepper.
-
Serve warm, and enjoy!
Nutrition
- Calories: 618.99kcal
- Fat: 25.61g
- Saturated Fat: 3.37g
- Trans Fat: 0.07g
- Monounsaturated Fat: 13.12g
- Polyunsaturated Fat: 7.64g
- Carbohydrates: 79.27g
- Fiber: 4.66g
- Sugar: 14.00g
- Protein: 16.08g
- Cholesterol: 6.32mg
- Sodium: 349.09mg
- Calcium: 152.57mg
- Potassium: 435.60mg
- Iron: 2.19mg
- Vitamin A: 34.53µg
- Vitamin C: 0.81mg
Pro Tip for Perfecting Fettuccine Pasta With Swiss Chard and Dried Fruit
When toasting pine nuts, it's important to keep a close eye on them as they can burn quickly due to their high oil content. Stir them occasionally to ensure even toasting and remove them from the oven as soon as they turn golden brown. This will bring out their rich, nutty flavor which complements the fettuccine and swiss chard beautifully in this recipe.
Time-Saving Tips for Preparing This Pasta Dish
Prep ahead: Chop and measure all ingredients before starting to cook to streamline the process.
One-pot wonders: Opt for recipes that allow you to cook everything in a single pot or pan to minimize cleanup.
Time-saving tools: Utilize kitchen gadgets like food processors and mandolines to speed up prep work.
Batch cooking: Make larger quantities and freeze the extra portions for quick and convenient future meals.
Organized workspace: Keep your kitchen organized and clean as you cook to avoid unnecessary clutter and confusion.
Efficient multitasking: Plan your cooking process to maximize efficiency by working on multiple tasks simultaneously.
Substitute Ingredients For Fettuccine Pasta with Swiss Chard and Dried Fruit Recipe
fettuccine pasta - Substitute with tagliatelle: Tagliatelle is a similar wide ribbon pasta that can be used as a substitute for fettuccine, providing a similar texture and flavor.
swiss chard - Substitute with kale: Kale can be used as a substitute for swiss chard, providing a similar earthy flavor and texture.
dried apricots - Substitute with dried peaches: Dried peaches can be used as a substitute for dried apricots, offering a similar sweet and tangy flavor profile.
currants or raisins - Substitute with dried cranberries: Dried cranberries can be used as a substitute for currants or raisins, providing a slightly tart and sweet flavor.
port - Substitute with red wine: Red wine can be used as a substitute for port, adding depth and richness to the dish.
fettuccine - Substitute with linguine: Linguine is a suitable substitute for fettuccine, offering a similar long, flat shape and texture.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano can be used as a substitute for parmesan cheese, providing a similar salty and nutty flavor.
Presentation Tips for Fettuccine Pasta With Swiss Chard and Dried Fruit
Elevate the plating: When presenting the fettuccine pasta with Swiss chard and dried fruit, focus on creating a visually appealing plate. Use a large, flat plate to showcase the vibrant colors and textures of the dish. Arrange the pasta neatly in the center and layer the Swiss chard and dried fruit mixture on top, allowing the colors to pop and the ingredients to shine.
Garnish with fresh herbs: Add a touch of freshness and aroma to the dish by garnishing with freshly chopped parsley or basil. Sprinkle the herbs over the pasta and around the edges of the plate to enhance the overall presentation and provide a hint of herbal fragrance.
Incorporate edible flowers: Introduce a touch of elegance by incorporating edible flowers into the presentation. Choose delicate, colorful blooms such as nasturtiums or pansies to add a visually stunning element to the dish. Carefully place the flowers on top of the pasta for a sophisticated and artistic touch.
Utilize contrasting textures: Create visual interest and an enticing dining experience by incorporating contrasting textures into the presentation. Consider adding a crispy element, such as fried shallots or toasted breadcrumbs, to sprinkle over the pasta, providing a delightful crunch that complements the tender pasta and wilted Swiss chard.
Emphasize symmetry and balance: Pay attention to the placement of each component on the plate to achieve a sense of symmetry and balance. Arrange the pasta and Swiss chard mixture thoughtfully, ensuring that the presentation is visually harmonious and inviting to the eye.
Highlight the vibrant colors: Showcase the natural beauty of the dish by emphasizing the vibrant colors of the ingredients. The deep green of the Swiss chard, the golden hues of the dried fruit, and the creamy tones of the fettuccine should be presented in a way that celebrates their natural appeal.
Use elegant serving utensils: When presenting the dish, opt for elegant serving utensils such as silver tongs or porcelain serving spoons. The use of sophisticated utensils adds a touch of refinement to the overall presentation and elevates the dining experience for the esteemed guests.
Essential Kitchen Tools for Making This Pasta Recipe
- Oven: Used for baking and toasting the pine nuts.
- Frying pan: Used for cooking the swiss chard and sauce.
- Large pot: Used for boiling the fettuccine.
- Colander: Used for draining the cooked pasta.
- Mixing spoon: Used for stirring the sauce and pasta.
- Baking sheet: Used for toasting the pine nuts in the oven.
- Grater: Used for grating the parmesan cheese.
- Knife: Used for chopping the garlic and preparing the swiss chard.
- Cutting board: Used for chopping and preparing ingredients.
- Measuring cups and spoons: Used for measuring the ingredients accurately.
- Saucepan: Used for simmering the port and dried fruit for the sauce.
Storage and Freezing Instructions for Fettuccine Pasta With Swiss Chard and Dried Fruit
Here are the detailed storing and freezing guidelines for fettuccine pasta with swiss chard and dried fruit:
- To store leftovers, allow the pasta to cool completely to room temperature. Transfer to an airtight container and refrigerate for up to 3-4 days.
- When ready to reheat, place the desired portion in a microwave-safe dish and heat in the microwave until warmed through, stirring occasionally. You can also reheat in a skillet over medium heat, stirring gently until heated through. Add a splash of water or broth if the pasta seems dry.
- To freeze, transfer the cooled pasta to a freezer-safe container or resealable plastic bag. Squeeze out as much air as possible if using a bag. Label with the date and freeze for up to 2-3 months.
- To reheat from frozen, thaw the pasta overnight in the refrigerator. Then, reheat in the microwave or in a skillet over medium heat until warmed through, stirring occasionally. Add a splash of water or broth if needed to loosen the sauce.
- Note: The texture of the pasta and swiss chard may change slightly after freezing and thawing, but the flavor should still be delicious. The dried fruit may also become softer after freezing and thawing.
How To Reheat Leftover Fettuccine Pasta With Swiss Chard and Dried Fruit
Preheat your oven to 350°F (175°C). Place the leftover fettuccine pasta with swiss chard and dried fruit in an oven-safe dish. Cover the dish with aluminum foil to prevent the pasta from drying out. Heat the pasta in the oven for about 15-20 minutes, or until it's heated through.
For a quicker option, you can reheat the pasta in the microwave. Place the leftovers in a microwave-safe dish and add a splash of water or chicken broth to keep the pasta moist. Cover the dish with a microwave-safe lid or plastic wrap (leaving a small vent for steam to escape). Microwave on high for 1-2 minutes, stirring halfway through, until the pasta is heated through.
If you prefer a crispier texture, you can reheat the pasta in a skillet on the stovetop. Heat a tablespoon of olive oil or butter in a large skillet over medium heat. Add the leftover pasta and sauté, stirring frequently, until the pasta is heated through and slightly crispy on the edges. This method works best if you have a smaller amount of leftovers.
To maintain the best flavor and texture, add a splash of white wine or chicken broth to the pasta while reheating. This will help revive the flavors of the swiss chard and dried fruit, and keep the pasta from drying out.
If you find that the pasta has absorbed most of the sauce during storage, you can add a small amount of heavy cream, milk, or pasta water to help loosen the sauce and make it creamy again.
Interesting Trivia About Fettuccine Pasta With Swiss Chard and Dried Fruit
The recipe includes swiss chard and dried fruit, which provide a rich source of vitamins and nutrients. Swiss chard is packed with antioxidants, vitamins A, C, and K, as well as minerals like magnesium and potassium. Dried fruits, such as apricots and currants, offer natural sweetness and fiber. This combination not only adds flavor and texture to the dish but also enhances its nutritional value.
Budget-Friendly: Making Fettuccine Pasta With Swiss Chard and Dried Fruit at Home
This fettuccine pasta with swiss chard and dried fruit recipe offers a delightful blend of flavors and textures, making it a versatile and cost-effective option for households. The combination of swiss chard and dried fruit provides a balance of earthy and sweet notes, while the use of pine nuts adds a satisfying crunch. The estimated cost for a household of four is approximately $20, making it an economical choice. Overall Verdict: 9/10
Is This Pasta Dish Healthy or Unhealthy?
The fettuccine pasta with Swiss chard and dried fruit recipe has both healthy and unhealthy aspects. On the positive side, Swiss chard is a nutrient-dense leafy green, providing vitamins A, C, and K, as well as minerals like iron and magnesium. The recipe also incorporates dried fruits, which offer dietary fiber and antioxidants. However, the dish contains a significant amount of oil and salt, which can contribute to high calorie and sodium intake if consumed in excess. Additionally, the port wine adds extra calories and sugar to the recipe.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of cooking oil used, or opt for a healthier alternative like olive oil
- Decrease the salt content and allow individuals to add salt to taste at the table
- Incorporate more vegetables, such as diced tomatoes or sautéed mushrooms, to increase the nutrient density and fiber content of the dish
- Use whole wheat fettuccine to boost the fiber intake and provide a more complex carbohydrate source
- Experiment with alternative dried fruits, such as goji berries or unsweetened dried cranberries, to reduce sugar content while maintaining the desired flavor profile
- Limit the portion size of the pasta and increase the proportion of Swiss chard and other vegetables to create a more balanced meal
Editor's Opinion on Fettuccine Pasta With Swiss Chard and Dried Fruit
The fettuccine pasta with Swiss chard and dried fruit recipe is a delightful combination of flavors and textures. The sweetness of the dried apricots and currants, combined with the earthy bitterness of the Swiss chard, creates a well-balanced dish. The addition of pine nuts adds a nice crunch, and the hint of cinnamon brings warmth to the dish. The use of port adds depth and richness to the sauce. This recipe offers a unique and sophisticated twist on a classic pasta dish, making it a perfect choice for a special occasion or a gourmet dinner.
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Why trust this Fettuccine Pasta with Swiss Chard and Dried Fruit Recipe:
This recipe offers a delightful fusion of flavors and textures, combining the earthy richness of swiss chard with the subtle sweetness of dried apricots and currants. The addition of port infuses a depth of flavor, while the aromatic hint of cinnamon adds a warm and comforting essence. The use of pine nuts and parmesan cheese provides a satisfying crunch and a savory finish. With a balanced blend of ingredients and a harmonious cooking process, this recipe promises a delightful dining experience, earning the trust of any discerning home cook or food enthusiast.
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