Pesto and Goat Cheese Gigli Pasta with Swiss Chard

The recipe Pesto and Goat Cheese Gigli Pasta with Swiss Chard can be made in approximately 45 minutes. One serving contains 481 calories, 16g of protein, and 19g of fat. For $1.55 per serving, you get a main course that serves 6. A few people made this recipe, and 83 would say it hit the spot. It is brought to you by Joanne Eats Well with Others. Head to the store and pick up salt and pepper, goat cheese, pesto, and a few other things to make it today. Overall, this recipe earns a great spoonacular score of 91%. Try Goat Cheese And Swiss Chard Pasta Casserole, Swiss Chard Pesto Pasta, and Pesto Chicken Pasta with Swiss Chard for similar recipes.

Servings: 6

 

Ingredients:

1 lb gigli or fusilli pasta

4 oz goat cheese

8 oz pesto

salt and black pepper, to taste

5 oz baby swiss chard

Equipment:

pot

frying pan

Cooking instruction summary:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, reserving 1 cup of pasta cooking water, and set aside. While the pasta cooks, combine the pesto and goat cheese in a medium nonstick skillet over medium heat. Cook until the goat cheese has melted into the pesto, stirring frequently. Add half of the swiss chard to the pan, along with cup of the pasta water. Cook until chard has wilted, about 2-3 minutes. Stir in the remaining chard and another cup of pasta water, cooking again until the chard has wilted. Season sauce to taste with salt and black pepper. Toss the pesto-goat cheese sauce with the cooked pasta, adding more of the reserved pasta water as needed to loosen the sauce. Serve warm.

 

Step by step:


1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions.

2. Drain, reserving 1 cup of pasta cooking water, and set aside.

3. While the pasta cooks, combine the pesto and goat cheese in a medium nonstick skillet over medium heat. Cook until the goat cheese has melted into the pesto, stirring frequently.

4. Add half of the swiss chard to the pan, along with cup of the pasta water. Cook until chard has wilted, about 2-3 minutes. Stir in the remaining chard and another cup of pasta water, cooking again until the chard has wilted. Season sauce to taste with salt and black pepper.

5. Toss the pesto-goat cheese sauce with the cooked pasta, adding more of the reserved pasta water as needed to loosen the sauce.

6. Serve warm.


Nutrition Information:

Quickview
481k Calories
15g Protein
19g Total Fat
60g Carbs
29% Health Score
Limit These
Calories
481k
24%

Fat
19g
29%

  Saturated Fat
5g
34%

Carbohydrates
60g
20%

  Sugar
3g
4%

Cholesterol
11mg
4%

Sodium
671mg
29%

Get Enough Of These
Protein
15g
31%

Vitamin K
196µg
187%

Selenium
48µg
69%

Vitamin A
2402IU
48%

Manganese
0.8mg
40%

Phosphorus
202mg
20%

Copper
0.4mg
20%

Magnesium
62mg
16%

Fiber
3g
14%

Calcium
115mg
12%

Iron
1mg
11%

Vitamin B6
0.18mg
9%

Zinc
1mg
9%

Vitamin C
7mg
9%

Vitamin B2
0.14mg
8%

Potassium
263mg
8%

Vitamin B3
1mg
7%

Vitamin B1
0.09mg
6%

Vitamin B5
0.5mg
5%

Folate
19µg
5%

Vitamin E
0.56mg
4%

covered percent of daily need
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