Spaghetti with Green Chard and Chorizo

Spaghetti with Green Chard and Chorizo

I adapted this recipe from a magazine I was reading at my Acupuncture’s office.  It was about healthy eating, yada, yada.  Blah! I mean, don’t get me wrong —I’m all for healthy eating but the recipe was basically whole wheat pasta, pine nuts, lemon zest/juice, collard greens, garlic and Pecorino Romano cheese.  The recipe didn’t sound all that great to me but the picture sure looked fantastic.  So I decided to make it but I tailored it to my liking.  This one is a winner, will be making more of it soon.  Happy Friday!

Spaghetti with Green Chard and Chorizo

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  • 4 ounces of Spanish chorizo, casings removed and diced
  • olive oil for cooking
  • 3 cloves of garlic, finely chopped
  • 1/4 teaspoon of red pepper flakes, crushed (using the tip of your fingers)
  • 1/2 cup of white wine (I used a Sauvignon Blanc)
  • 1 bunch of green chard, ribs removed and chiffonade
  • 1 (16 ounce) package of whole wheat spaghetti, cooked to al dente and drizzled with olive oil so it doesn’t stick; save ~1/4 cup of pasta water before draining
  • 1/2 cup of grated parmesan cheese
  • fresh Italian parsley, finely chopped
  • parmesan cheese, shaved for garnish

Spaghetti with Green Chard and Chorizo


In a large high sided skillet over medium heat add a little bit of olive oil and chorizo.  Cook until chorizo renders some fat and is slightly crispy.  Add garlic and red pepper flakes, cook for about 1-2 minutes.  Then pour the white wine and let it bubble and reduce, about 2 minutes.  Add green chard and then turn down the heat.  Green chard will cook quickly since it was chiffonade.  Add spaghetti and grated parmesan cheese.  Toss pasta to combine and then add a bit of pasta water to bind everything.  At this point the pasta is ready.  Check for seasoning before serving.  Garnish with chopped parsley and shaved parmesan cheese.

Spaghetti with Green Chard and Chorizo


87 thoughts on “Spaghetti with Green Chard and Chorizo

  1. I think the key to Anne’s cooking is balance. She’ll never make anything that’s “too healthy”, or anything that would involve dunking pieces of food into vats of high temperature oil. Everything IMHO just tastes great but will still have some healthy components that some people would not classify as good tasting. I am a lucky guy. 🙂

  2. Looks amazing! Love how the colors are so vibrant. It’s a work of art. What kind of wine would you suggest to pair with this? Happy Friday!

  3. Your Spaghetti with Green Chard and Chorizo certainly sounds way better than the one from the magazine. I haven’t seen the picture from the magazine, but I just know that yours look fantastic. Your pictures are making me super hungry…I want a big bowl of pasta now! 😛

  4. How delicious does this look! Better than what we can get from most restaurants! There’s definitely a beautiful balance going on in the dish.

  5. – Hmm, you’ve got me licking my lips. Admittedly I’ve just had my pasta dish with sardinellas, lemon and black olives for sups. Yours is a lovely combination.
    – Hope you don’t mind my asking but I can’t access Facebook, excepting through the link FB sent re your comment. Have you had any probs?

  6. This sounds fantastic, Anne. Chard is a personal favorite, as is pasta, and good things happen anytime you can put them together in a dish. Your photos really captured the colors of the dish very well.

  7. Swiss Chard is in season and this little pasta dish seems like an amazing way to show off those star ingredients. I know what you mean about the acupuncture office being quite the health enthusiast place to hang out. I bet they even have a green smoothie station. LOL

  8. Chard and chorizo, very nice combination for the spaghetti! Thursday is a busy day for me and this sounds like a really nice dinner menu!

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