ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Linguine with Pancetta and Swiss Chard

Yield 6 servings (serving size: 1 1/3 cups pasta and 4 teaspoons cheese)
The simplicity of this recipe is what makes it so good. Flavorful pancetta gives the dish a delicately salty, meaty quality without the aggressive smokiness bacon would add. Use any greens--turnip or collard greens, kale, or curly endive.


  • 1 pound Swiss chard
  • 3 ounces pancetta, diced
  • 1/4 cup finely chopped onion
  • 2 tablespoons minced fresh garlic
  • 1/2 to 1 teaspoon crushed red pepper
  • 1 pound uncooked linguine
  • 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 426
  • caloriesfromfat 28 %
  • fat 13.1 g
  • satfat 5.7 g
  • monofat 4.8 g
  • polyfat 1.1 g
  • protein 17.7 g
  • carbohydrate 60.1 g
  • fiber 3.5 g
  • cholesterol 19 mg
  • iron 3.6 mg
  • sodium 511 mg
  • calcium 212 mg

How to Make It

  1. Rinse and drain chard; pat dry with paper towels. Remove stems and center ribs from chard, and cut ribs and stems crosswise into 1/4-inch slices. Cut chard leaves into 1-inch strips.

  2. Heat a Dutch oven over medium heat. Add pancetta; cook 6 minutes or until browned. Add onion and garlic, and cook 10 minutes or until lightly browned, stirring frequently. Add chard stems, and cook 3 minutes, stirring frequently. Add chard leaves and red pepper; cook 5 minutes or until chard wilts, tossing frequently.

  3. Cook pasta according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl; reserve 1/4 cup pasta water. Add reserved pasta water and pasta to chard mixture; cook over medium-high heat 1 minute, stirring frequently. Stir in 1/4 cup cheese. Add parsley, salt, and black pepper; toss well to combine. Sprinkle with 1/2 cup cheese.