We had leftover everything in our house: mascarpone from our eggplant lasagne, wilting Swiss chard from last weeks CSA, and half an onion that someone left in the fridge. We always have pasta, so I concocted a quick dish that would be a little bit healthy, a little bit creamy, and wouldn’t waste what we have in the house. That’s been one of the best parts about the CSA – its forcing us to be a lot more creative than we usually would be. And more spontaneous.
This is a great recipe to throw together when you just don’t have time and you just don’t want to be cooking. Its a quick meal without being processed, packaged, or frozen one. Plus, Swiss chard really is that good for you.
Swiss Chard and Mascarpone Pasta
whole wheat pasta (I recommend spaghetti, but I used penne)
a clove of garlic
half an onion
Cut the stems out of the swiss chard. Roll the leaves up like a cigar and slice the chard. This will cut the chard into nice skinny, long pieces to wrap around the pasta. Mince the garlic and chop the onion as well. Throw the garlic and onion into a saute pan with some butter. Once the onions are translucent, add about a tablespoon of chicken broth and keep cooking. After a few minutes, add the chard. Let wilt. Then add as much Mascarpone as you have (or as you want!). It will melt into the other veggies when it hits the pan. If the sauce is too thick, add more chicken broth (but most likely the melted Mascarpone will be enough). Pour over the pasta (that you boiled while you were cooking the rest of the meal).
This will take you *at most* 20 minutes. And you didn’t even have to use anything pre-packaged. Okay, except for the pasta. But I’m not going to ask you to make your own pasta…