A delicious and satisfying Mediterranean-inspired blend of Swiss chard, olives, garlic and sun-dried tomatoes tossed with pasta.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
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. - 24 Jun 2007 (Review from Allrecipes US | Canada)
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! - 24 Jun 2007 (Review from Allrecipes US | Canada)
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!!!! - 08 Jul 2009 (Review from Allrecipes US | Canada)