Pasta alle Erbe {Pasta with Herbs}


Before we moved I went through all of my magazines and pulled out the recipes that interested me. I knew I wouldn't have enough time to actually organize them and put them in my to-make binder so I just stuck a paperclip on the large stack of them and packed them away with my books, hoping I'd get to organize them soon.

That day came not too long ago and this recipe just called to me from the page. Don't I look delicious? Since trying kale, I've decided to make a determined effort to try all of the different leafy greens in the produce area and this would allow me to cross chard off the list. I was a bit confused after looking at the ingredient list though. While I'm no linguist, I know that erbe = herb and I don't consider chard an herb by any means. So I decided to make some modifications and then just kept adding ingredients. When Tom asked me what was for dinner I responded with "a pasta recipe that I kept adding stuff to." I can't say there are too many people who would just say okay and go grab a bowl, but luckily I ended up with one of the few who will.

Pasta alle Erbe {Pasta with Herbs}
Adapted from: Eating Well, March/April 2012
Servings: 4
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    • 1/2 box whole wheat fettuccine
    • 4 tbsp. olive oil
    • 1/2 tsp. crushed red pepper flakes
    • 4 large garlic cloves, minced
    • 1 large bunch chard; rinsed, patted dry and chopped
    • 1/2 cup cherry tomatoes, sliced in half 
    • 1/2 cup combination of fresh basil, parsley and oregano, chopped
    • 1 cup hot water
    • 2 tbsp. tomato paste
    • 4 slices bacon, cooked and crumbled
    • 1/2 cup fresh mozzarella cheese, sliced
    • 1/2 cup grated Parmesan cheese
    • salt and pepper, to taste
1. Bring a large pot of lightly salted water to a boil. Cook whole wheat fettuccine according to pasta directions. Drain and set aside.
2. Heat the olive oil and crushed red pepper flakes in a large skillet over medium heat. Then add the chard in handfuls, stirring frequently until it has cooked down, 2-3 minutes.
3. Add the cherry tomatoes and fresh herbs. Cook for another 2-3 minutes, stirring frequently.
4. Whisk the tomato paste into the hot water and pour into the skillet. Increase the heat to medium-high and cook for 3-5 minutes, stirring constantly until the liquid reduces slightly.
5. Add the pasta into the skillet and toss to combine. Heat through, 1-2 minutes.
6. Divide the pasta and herb mixture into four bowls and garnish with crumbled bacon, mozzarella and Parmesan cheese. Season with salt and pepper to taste.

We really enjoyed this! It's a quick and relatively cheap meal you can easily throw together mainly with ingredients that most of us keep around. And I learned that I definitely like cooked chard much better than I like cooked spinach.


  1. This looks great! Love all the herbs and the tomatoes are a great addition, too.


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