I had a lot of Chard in my garden and I needed to use it some other way than sauteing or in soups. I found this recipe and honestly could not believe how fantastic it turned out! It is light and comforting at the same time, and honestly not that bad for you!

Give this one a try you won’t be disappointed!

 

Ingredients:

Kosher Salt

12 Ounces Rigatoni

2 Tablespoons extra-virgin Olive Oil

12 Ounces sweet Italian Sausage , casings removed, crumbled.( I used turkey)

4 Tablespoons butter

6 cloves chopped garlic

1 Big bunch Swiss Chard, stems removed, leaves chopped

1 Tablespoon PLUS 1 teaspoon flour

1 and 3/4 cup milk (not skim)

1/2 cup grated Parmesan Cheese

Grated zest of 2 Lemons

Pepper

 

Directions:

 

  1. Bring a large pot of salted water to a boil. Add the Pasta and cook according to label directions. RESERVE 1/2 cup cooking water , then drain Pasta.
  2. Meanwhile, heat the Olive Oil in a large skillet over med-high heat. Add the Sausage and cook until browned. Transfer to a plate; set aside.
  3. Wipe the skillet clean; add the butter and melt over med. heat. Add garlic and cook till softened, about 1 to 2 minutes. Add Chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the flour and cook, stirring until combined. 1 to 2 minutes.
  4. Add the milk to the Chard mixture and bring to a boil stirring ; cook 1 minute. Stir in the Sausage, Parmesan, lemon Zest and a few grinds of pepper. Reduce the heat to low and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Add the Pasta to the pan and toss, adding enough of the reserved Pasta water to loosen. If you want a more lemony flavor add some lemon juice but I found the Zest was enough.
  5. OMG I want this now! Enjoy!