Ingredients35 m servings 199 cals
- Bring a large pot of lightly salted water to a rolling boil. Cook the Swiss chard stems in boiling water until tender, 10 to 15 minutes; drain and rinse with cold water. Set aside.
- Bring a separate large pot of lightly salted water to a rolling boil. Cook the vermicelli pasta in boiling water until tender yet firm to the bite, 4 to 5 minutes; drain.
- Meanwhile, melt the butter with the olive oil in a large skillet over medium heat; stir in the onion and garlic scapes. Cook and stir until the onion is soft and translucent, about 5 minutes. Increase heat to medium-high, stir in the chard stalks, and cook until the onion has browned, about 5 minutes more. Season with salt and pepper; stir in the cooked pasta to serve.
Per Serving: 199 calories; 7.1 g fat; 29.5 g carbohydrates; 5.5 g protein; 8 mg cholesterol; 140 mg sodium. Full nutrition
ReviewsRead all reviews 6
This is really good, although we always use the chard stems, even freeze them for soups in the winter. Our garlic scapes (sprouts) are long matured by now, so used "mexican" onion which is like...
A great, simple pasta dish! I substituted 3 green onions for the 1 large onion and added 2 sprigs of kale. Delicious and light!
Yum! I messed this recipe up and used all of the Swiss chard and not just the stalks. It was still very very good. My husband also liked it.
This is tasty. I didn't have chard, so I used kale and threw in some other veggies that I had on hand. Topped it with a fresh Parmesan and it was yummy. By the time the pasta was done cooking, t...