This is a great vegetarian pasta dish with healthy vegetables and a creamy sauce with white wine and garlic.
12 people made this
500g penne pasta
2 tablespoons olive oil
1 bunch spring onions, chopped
2 garlic cloves, minced
1 to 2 carrots, sliced
1 courgette, julienned
120ml white wine
200 to 250ml single cream
75 to 100g Parmesan cheese
salt and pepper, to taste
Method Prep:20min › Cook:25min › Ready in:45min
Bring a large saucepan of salted water to the boil. Add pasta and cook according to package instructions, or until al dente. Drain and reserve some of the cooking water.
Separate the chard stems and leaves. Cut leaves into strips (roll up the leaves like a cigar and slice). Dice thin chard stems and discard tough stems.
Wash chard leaves and place wet into a saucepan. Cover and cook for 5 to 6 minutes until chard has wilted. Stir occasionally.
In a large frying pan, heat the oil and saute spring onions, garlic, chard stems and carrots for 5 minutes until soft. Add courgette and stir fry until soft as well. Pour in white wine, bring to the boil and cook until alcohol has evaporated. Pour in cream and simmer for a few minutes until sauce is reduced to half its volume.
Drain chard well and add to the cream sauce. Add pasta into the pan and sprinkle with Parmesan. Stir well. If the sauce is too thick, add some of the reserved pasta water. Season with salt and pepper to taste and serve.