Recipe by Lia Soscia
"A delicious blend of greens, olives, garlic, and sun-dried tomatoes tossed with pasta. Delicious and satisfying."
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1 (16 ounce) package
dry fusilli pasta
Swiss chard, stems removed
oil-packed sun-dried tomatoes, chopped
pitted, chopped kalamata olives
pitted, chopped green olives
fresh grated Parmesan cheese
This was a yummy pasta dish, but next time I will do a few things differently. Next time, I will remove the chard stems all the way up into the leaves and not just chop off the bottom parts - this was my very first chard cooking experience, so this may have been a novice mistake. The pieces were huge! Also, if I am unable to find pre-pitted olives, I'm just not going to make this. I greatly underestimated the work involved in pitting so many olives.
These ingredients are great, but the end result was a bit dry. Next time, in lieu of sundried tomatoes, I might instead halve Roma tomatoes, roast them with olive oil and some spices like oregano and crushed red pepper, and then add these to the pasta, with half the tomatoes mashed up with their juices, to add some light sauciness to this.
This was wonderful! I made it with whole wheat spiral pasta and added a 1/4 cup of feta which was a great addition. I also used dehydrated sun-dried tomatoe rather than oil packed. I soaked the dried tomatoes in warm water with a few drops of oil for about a 1/2 hour. Worked great. This recipe will definitely be coming out for company!
I made this with chopped black olives instead of kalmata, and spinach instead of chard (i'm but a poor college student), and it was UNBELIEVABLY DELICIOUS!!!!
Since my family isn't wild about olives, I omitted the olives and increased the sun-dried tomatoes to 3/4 cup. I also topped with some fresh chopped oregano. Delicious!
I had some Swiss Chard from my local farmers market and needed to fix dinner, so I found this recipe. It was delicious! Swiss chard is rather strong so the other strong flavors in this recipe balance it out nicely and make a really nice combination.
Very good recipe and very easy to throw together. I used Kale instead of chard, but this is a personal preference. I didn't cook the kale first in water. I just added it to the skillet with the Garlic, sun-dried tomatoes and kalamata olives. I added a little of the pasta cooking water and let the kale steam a bit. I also added a can of quartered artichoke hearts with the pasta. The flavor was excellent. Finished with a sprinkle of Pecorino Romano, Yummy!
An easy way to pit Kalamata Olives is to hit them hard with the flat side of a cleaver. The pit pops right out. Yummy recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Pasta with Greens
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 88
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