Buckwheat Pasta with Potatoes and Swiss Chard

A filling baked northern Italian dish featuring buckwheat pasta, potatoes, Swiss chard, and melted cheeses.

Vegetarian Comfort Food Italian Pasta Buckwheat

Estimated Nutrition

Calories

788

kcal / serving

3152 kcal total

Carbs

65.2g

per serving

260.6 g total

Fat

45.6g

per serving

182.4 g total

Protein

29.6g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

300

Bitto Cheese

Cut into small cubes; can substitute with Toma

100

Parmesan

Freshly grated; or similar vegetarian hard cheese

GrainsCereals

300

Pizzoccheri Pasta

Made with buckwheat and '00' flour

NutsSeeds

unit

Salt

For seasoning

unit

Black Pepper

Freshly ground, for seasoning

piece

Garlic

Sliced cloves

Vegetables

200

Waxy Potatoes

Peeed and cut into small cubes

200

Swiss Chard

Leaves only

Method

Bake the dish in the oven for 20 minutes and serve hot.

Preheat the oven to 220°C.

Boil the pasta, potatoes, and Swiss chard in a large saucepan of salted water for 14 minutes until soft.

Melt the butter in a pan and fry the sliced garlic until cooked but not browned.

Drain the pasta and vegetables then transfer them to an ovenproof dish.

Mix in the cubed cheese, pour over the garlic butter, and sprinkle with parmesan.

Season with salt and pepper and combine everything thoroughly.