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

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

296 calories; protein 9.6g 19% DV; carbohydrates 44.6g 14% DV; fat 9.7g 15% DV; cholesterol 2.2mg 1% DV; sodium 467.5mg 19% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/24/2007
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 - this was my very first chard cooking experience so this may have been a novice mistake. The pieces were huge! Also if I am unable to find pre-pitted olives I'm just not going to make this. I greatly underestimated the work involved in pitting so many olives. Read More
(28)

Most helpful critical review

Rating: 3 stars
10/19/2009
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 oregano and crushed red pepper and then add these to the pasta with half the tomatoes mashed up with their juices to add some light sauciness to this. Read More
(5)
53 Ratings
  • 5 star values: 29
  • 4 star values: 15
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/24/2007
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 - this was my very first chard cooking experience so this may have been a novice mistake. The pieces were huge! Also if I am unable to find pre-pitted olives I'm just not going to make this. I greatly underestimated the work involved in pitting so many olives. Read More
(28)
Rating: 5 stars
06/28/2007
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 the dried tomatoes in warm water with a few drops of oil for about a 1/2 hour. Worked great. This recipe will definitely be coming out for company! Read More
(18)
Rating: 5 stars
07/09/2009
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!!!! Read More
(12)
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Rating: 5 stars
06/02/2007
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! Read More
(11)
Rating: 5 stars
06/29/2007
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 balance it out nicely and make a really nice combination. Read More
(8)
Rating: 5 stars
03/24/2012
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 Garlic sun-dried tomatoes and kalamata olives. I added a little of the pasta cooking water and let the kale steam a bit. I also added a can of quartered artichoke hearts with the pasta. The flavor was excellent. Finished with a sprinkle of Pecorino Romano Yummy! Read More
(6)
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Rating: 3 stars
10/19/2009
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 oregano and crushed red pepper and then add these to the pasta with half the tomatoes mashed up with their juices to add some light sauciness to this. Read More
(5)
Rating: 5 stars
01/12/2009
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. Read More
(5)
Rating: 5 stars
07/28/2006
I loved this! I had purchased a bunch of Swiss chard from an Amish vendor and needed a recipe. The dish was quick easy satisfying and very healthy! I only used 13 oz of pasta and think the proportions are better this way. Read More
(5)