Mediterranean Pasta with Greens

Mediterranean Pasta with Greens

36
Lia Soscia 0

"A delicious blend of greens, olives, garlic, and sun-dried tomatoes tossed with pasta. Delicious and satisfying."
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Ingredients

35 m servings 296 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
  2. Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
  3. Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

Reviews

36
  1. 51 Ratings

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Most helpful positive review

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 - t...

Most helpful critical review

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 orega...

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 - t...

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 t...

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 ba...

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 ...

This stuff is fabulous! It is super easy, few ingredients, uses Swiss chard...what more can you want. I actually made it with spinach because that was what was still growing in my garden. I om...

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 orega...

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.