Pasta with swiss chard and raisins

Prep 10 min
Plus Cooking time: 20 minutes
Makes 3 Servings



1/4 cup
2 tbsp
dry vermouth, or water
250 g
orecchiette pasta, about 2 1/2 cups
3 cups
packed sliced swiss chard, about 5 leaves
1 tsp
garlic cloves, minced
1/2 540-mL can
chickpeas, very well rinsed and drained, about 1 cup
lemon zest, 1 lemon
1/4 tsp
ricotta, optional


  • Boil a large pot of water. Meanwhile, in a microwave-safe bowl, combine raisins and vermouth. Microwave on high until plumped, about 30 sec. Set aside. Add pasta to boiling water. Cook, following package directions, until al dente, 12 to 16 min. During last minute of cooking, add Swiss chard. Drain immediately, reserving 1/2 cup of the cooking liquid.
  • Heat olive oil in a medium non-stick frying pan set over medium-low. Add garlic and chili flakes. Cook, stirring often until fragrant, about 4 min. Add chickpeas and zest. Cook until chickpeas are warm, about 1 min. Add drained pasta, Swiss chard, raisins and salt. Stir well to mix. Add just enough cooking liquid to moisten. Serve garnished with ricotta.

Kitchen tip: Keep sodium in check by not adding salt to the cooking water.


Calories 523, Protein 18 g, Carbohydrates 97 g, Fat 7 g, Fibre 11 g, Sodium 735 mg.
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