This lightning-quick pasta dinner is our new obsession! The combination of creamy tomato sauce, garlic and fennel seeds is the perfect accompaniment to tender Swiss chard, white beans and pasta. The best part is, it’s ready in less than 30 minutes!

a serving of the swiss chard and farfalle pasta in a white bowl

Table of contents

Jump to Recipe·Print Recipe

Why We Love This Recipe For Swiss Chard Pasta

One thing is for certain, if you know and love our Simple Sauteed Swiss Chard then you have to try this new veggie-packed Swiss Chard Pasta recipe.

Swiss Chard is the shining star of this recipe, and it’s coupled with creamy tomato sauce (so much yes!), fragrant spice (omg you will love it) and hearty white beans (yay protein!) Did we mention it’s vegetarian too? So it is perfect for Meatless Monday or any busy weeknight for that matter!

Recipe Highlights

  • Ready in only 25 minutes!
  • The cream and fennel seed are the flavor clinchers! They make the dish taste incredibly gourmet and complex in just a couple of minutes – one taster said, “Chef’s kiss!”
  • A hearty, complete, vegetarian meal in one bowl
  • Loaded with fresh vegetables and beans
  • The perfect dish to complement a power veggie like Swiss Chard 
  • We added it to the Best of Healthy Seasonal Recipes, it is THAT good!

Key Ingredients for this Recipe

ingredients to make swiss chard pasta laid out on a white surface such as pasta, parsley pecorino romano, sliced garlic, white beans, tomatoes, and various seasonings
  • Swiss Chard: Use a large bunch of Swiss Chard (12 to 16 oz). Follow instructions to wash and chop chard, and keep the stems and leaves separated because they get added to the recipe at different times.
  • Pasta: You’ll need ten ounces of pasta, whole-wheat or gluten-free if desired.
  • Seasonings: Garlic, crushed red pepper flakes, parsley, black pepper, salt.
  • Oil: Extra virgin olive oil
  • Fennel Seeds: The fennel seeds are what makes this recipe such a standout! They give this vegetarian pasta the flavor of Italian sausage, which is a classic pairing with Swiss chard. If you do not like it, omit them or use 1 teaspoon of dried oregano or Italian seasoning instead for extra flavor.
  • Cheese: Shredded Pecorino Romano for serving. Parmesan, Asiago or another hard Italian cheese are great alternatives.
  • Whipping cream: To thicken the sauce and make it creamy. (Trust us! The cream makes this recipe SO special!)
  • Tomatoes: Use both tomato paste and a can of diced tomatoes (preferably fire-roasted).
  • Beans: Can of white beans, drained and rinsed.

Step By Step Instructions To Make Swiss Chard Pasta with White Beans

boil pasta and then cook the chard stems with seasonings

Step 1: Boil Pasta

Bring a large pot of water to a boil and season with salt. Cook the pasta according to the package instructions until just al dente. Don’t overcook because it will go into the sauce and cook a little more in a minute. Drain well and keep the pasta warm. 

Step 2: Cook Chard Stems with Seasonings

Heat oil in a large heavy skillet over medium-high heat and add chard stems. Cook, stirring once or twice until they start to soften, which should take about 2 to 3 minutes. Add in the garlic, fennel, and red pepper flakes, and then cook while stirring often until the garlic is starting to brown slightly. This will take about 2 to 3 minutes. 

add chard leaves and beans, then add pasta and cream

Step 3: Add Chard Leaves, Beans, and Tomatoes

Stir in the chard leaves, beans, tomatoes, and tomato paste, along with ¾ teaspoon of salt. Cover and allow the dish to simmer until the greens are wilted. This’ll take about 2 to 3 minutes. Remove the lid and cook, stirring often until the sauce is slightly reduced and the chard stems are tender, in about 4 to 5 minutes. 

Step 4: Add Pasta and Cream

Stir the cooked pasta and heavy cream into the chard and bean mixture and then season with pepper. Simmer for one minute while stirring, and then divide the Swiss chard pasta among 4 plates and top each serving with parsley and Romano cheese. 

swish chard pasta in a bowl garnished with parsley and pecorino romano
Jump to Recipe·Print Recipe

FAQs and Expert Tips

How should I prepare swiss chard for cooking?

Finely chop the stems into small dice (about ¼ to ½-inch long). Wash and drain the stems and then roughly chop the greens. Wash and spin dry the greens in a salad spinner. Make sure to keep the stems and leaves separate. See our complete instructions how to prep Swiss chard here.

What should I serve with this chard pasta dish?

We love to serve this pasta with crusty bread, homemade whole-wheat bread or our Garden Salad.

Can I make this pasta ahead?

Yes, you can store it in an airtight container and refrigerate it for 3 days.

How should I reheat my swiss chard pasta?

To reheat this dish in the microwave, transfer a serving to a microwave-safe bowl and cover it with parchment or paper towel. Microwave for 1 minute. Stir and then microwave for 1 to 1 ½ minutes longer or until steaming hot. Give it a final stir and enjoy.

To reheat it on the stovetop, stir it with a little water or broth over medium heat in a medium saucepan until it’s steaming hot. Take care to not overcook or the pasta will get mushy. 

How to cook swiss chard without it tasting bitter?

The key here is to cook the stems longer than the leaves. The stems take longer to break down and lose that bitterness, so you have to keep them separate and start their cooking process before you start the leaves. You can also cook your chard with sweet onion to aid in reducing bitter flavors.

Variations To Try and Substitutions

  • Substitute fennel seeds, omit them, or use 1 teaspoon of dried oregano or Italian seasoning instead.
  • Add lemon zest or fresh lemon juice to your chard pasta in step 4.
  • Italian sausage, turkey sausage or chicken sausage are amazing with the flavor profile.
  • Use spaghetti or linguine instead of the bowtie pasta pictured here.
  • Fry a little pancetta or guanciale with the chard stems.
  • Chop up cooked bacon and stir it into your dish at the end.

More Ways To Cook With Swiss Chard

When Swiss Chard it is coming in from the garden by the armload (been there!) you may need a few more recipe ideas:

Additional Veggie-Packed Pasta Dinners To Try

rigatoni pasta smothered in basil pesto and combined with zucchini, broccoli, and bell pepper

Veggie Pesto Pasta
cherry tomato pasta in a white bowl with arugula on a white tabletop

Cherry Tomato Penne Pasta Caprese
pasta peperonata with sweet peppers, onions, anchovy, and capers

Easy Pasta Peperonata
SHRIMP AND ASPARAGUS PASTA UP CLOSE IN A WHITE BOWL

Easy Shrimp & Asparagus Pasta with Lemon Cream Sauce

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bow tie pasta in a bowl with swiss chard, beans, and creamy sauce

Fast & Easy Swiss Chard Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Katie Webster
  • Total Time: 25 mins
  • Yield: 9 1/2 cups, 5 servings
  • Diet: Vegetarian
Print Recipe

Description

This lightning-quick pasta dinner is our new obsession! The combination of creamy tomato sauce, garlic and fennel seeds is the perfect accompaniment to tender Swiss chard, white beans and pasta. The best part is, it’s ready in less than 30 minutes!

Ingredients

3/4 teaspoon salt, plus more for pasta cooking water

10 ounces pasta, whole-wheat or gluten-free if desired

1/4 cup extra-virgin olive oil

1 large bunch Swiss Chard (12 to 16 oz), stems and leaves separated, chopped and washed*

5 cloves garlic, peeled and thinly sliced

1/4 teaspoon crushed red pepper flakes, or to taste

1/4 teaspoon fennel seeds

1 15-ounce can white beans, drained and rinsed

1 14-ounce can diced tomatoes, preferably fire-roasted

2 tablespoons tomato paste

1/4 cup whipping cream

1/4 cup chopped parsley

Shredded Pecorino Romano cheese for serving

Freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of water to a boil. Season with salt and cook pasta according to package instructions until just al dente. Drain well and keep warm.
  2. Meanwhile, heat oil in a large heavy skillet over medium-high heat. Add chard stems and cook, stirring once or twice until just starting to soften, 2 to 3 minutes. Add in sliced garlic, fennel and red pepper flakes and cook stirring often until the garlic is just starting to brown slightly, 2 to 3 minutes.
  3. Stir in the chard leaves, beans, tomatoes and tomato paste and ¾ teaspoon salt. Cover and simmer until the greens are wilted, 2 to 3 minutes. Remove lid and cook, stirring often until the sauce is slightly reduced and the chard stems are tender, 4 to 5 minutes.
  4. Stir the cooked pasta and heavy cream into the chard and bean mixture. Season with pepper. Simmer 1 minute, stirring. Divide among 4 plates and top with parsley and Romano cheese

Notes

*To prepare the Swiss Chard: Finely chop the stems into small dice (about ¼ to ½-inch long), wash and drain. Roughly chop the greens. Wash and spin dry in a salad spinner. Keep separate.

Fennel Seeds: If you do not like the taste of fennel seeds, omit them or use 1 teaspoon dried oregano or Italian seasoning instead.

Make Ahead: Can be kept in the refrigerator up to 3 days. To reheat in the microwave, transfer a serving to a microwave-safe bowl. Cover with parchment or paper towel. Microwave 1 minute. Stir and microwave for 1 to 1 ½ minutes longer or until steaming hot. Stir well and enjoy. To reheat on the stovetop stir with a little water or broth over medium heat in a medium saucepan until steaming hot. Do not overcook or the pasta will get mushy. 

  • Prep Time: 5 mins
  • Active Time: 20 mins
  • Cook Time: 20 mins
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 2 cups
  • Calories: 452
  • Sugar: 6 g
  • Fat: 16 g
  • Carbohydrates: 62 g
  • Fiber: 8 g
  • Protein: 14 g

Did you make this recipe?

Make sure you come back to the recipe post to leave a star rating and review.