A simple dinner that introduces new veggies to kids with a dish that they already love! Garlic Pasta with Swiss Chard is a simple weeknight dinner full of color and nutrition.
Swiss chard is a nutrition powerhouse. It is an excellent source of vitamins K, A, and C as well as important minerals. The thick stalk part of Swiss chard can have a mildly bitter taste. In this recipe we use the tender parts of the leaves which have a very mild taste similar to spinach. When you combine the Swiss chard in this recipe with the garlic and cheese, it really just takes on those flavors. This dinner is a great way to introduce Swiss chard to your kids if they aren’t really used to eating it yet.
A Powerhouse Dinner: Garlic Pasta with Swiss Chard
This dinner doesn’t have a lot of strong sauces or flavors which makes it a perfect meal for kids. But it does have ingredients that are packed with nutrition, so if your kids only eat a few bites of dinner, you can know they still got a lot of important nutrients!
The ingredients we love in this dinner:
This dinner comes together really quickly! There isn’t a lot of chopping or stirring. Basically, just dump, pour, dump, stir :). Pasta is typically a staple dish that most parents know their kids will at least try. The add-ins of this dinner are chopped small enough that even if they are leery of eating it at first, they can just have a couple small bites and then at least eat some of the pasta.
Swiss Chard Recipes
If you like this recipe, but want more recipes with Swiss Chard, we have you covered:
Any other favorite Swiss chard recipes we should know about??
Garlic Pasta with Swiss Chard
- 1 tablespoon parsley, fresh
- 1/8 cup chopped basil, fresh
- 1/2 ounce Parmesan cheese, shredded
- Cook pasta according to package instructions. Drain, reserving 1/2 cup liquid, and set aside.
- While pasta is cooking chop swish chard, separating stems from leaves; mince garlic; drain and rinse beans. Set aside.
- Heat olive oil over medium-high heat in the same pot you cooked the pasta.
- Add chopped stems and salt to hot oil; sauté for 5-7 minutes until they start to soften.
- Add in roughly chopped leaves and reserved cooking liquid. Cover and cook 2-3 minutes until they begin to wilt.
- Stir in garlic, drained tomatoes, and beans. Cook approximately 5 minutes until warmed through. Add pasta and toss together.
- Serve topped with parsley, basil, and grated Parmesan to taste.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie