Creamy Pasta with Swiss Chard
4 servings
20 minutes
Creamy pasta with leaf beet is a delicate and aromatic dish of Italian cuisine that combines the freshness of vegetables with a velvety creamy texture. Historically, Italians skillfully use greens in pastas, and this recipe is a wonderful confirmation of that. Leaf beet adds a light sweetness and rich color to the dish, while the combination of sour cream, milk, and parmesan creates a rich, silky sauce. Fettuccine holds the sauce beautifully, soaking up every nuance. Garlic and onion add zest, while tomatoes refresh the flavor. This dish can be served on its own or complemented with a light salad. It’s perfect for a cozy family dinner or a romantic evening when you want to enjoy the simplicity and elegance of Italian traditions.
1
Wash and cut the beet into small pieces.
- Beet greens: 450 g
2
Heat the oil in a 2-liter saucepan over medium or high heat for 1-2 minutes.
- Olive oil: 1 tablespoon
3
Add beetroot, garlic, and onion; cook for 1-2 minutes, stirring occasionally.
- Beet greens: 450 g
- Garlic: 2 cloves
- Onion: 0.3 piece
4
Add tomatoes, sour cream, milk, Parmesan, cooked pasta, salt, and pepper to taste; mix well.
- Tomatoes: 2 pieces
- Yoghurt: 110 g
- Milk: 0.5 glass
- Grated Parmesan cheese: 30 g
- Fettuccine: 230 g
- Salt: to taste
- Ground black pepper: to taste
5
Serve the dish warm.
