Fettuccine with Swiss Chard and Dried Fruit

  • Active Time 25m
  • Total Time 25m

Serves 4

The regrettably underused leafy vegetable Swiss chard makes an appearance here with apricots, currants, port and pine nuts - altogether unexpected and delectable.
A fruity white wine, such as a gewürtztraminer or chenin blanc from California, will nicely echo the combination of fruit and spice.


  • 3 tablespoons pine nuts
  • 5 tablespoons cooking oil
  • 1 clove garlic, minced
  • 2 bunches green or red Swiss chard, large stems removed, leaves washed and cut into 2-inch pieces (about 8 cups)
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon fresh-ground black pepper
  • 1/4 cup sliced dried apricots
  • 1/4 cup currants or raisins
  • 1/2 cup port
  • 1/8 teaspoon cinnamon
  • 3/4 pound fettuccine
  • 1/4 cup grated Parmesan cheese


Heat the oven to 350 degrees F. Toast the pine nuts until golden brown, about 8 minutes.

In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook for 30 seconds. Add the Swiss chard and 1/2 teaspoon each of the salt and pepper. Cook until the chard is wilted and most of the liquid is evaporated, about 3 minutes. Add the apricots, currants, port, and cinnamon and simmer until the port is reduced to about 2 tablespoons, 1 to 2 minutes. Remove from the heat.

In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain the pasta and toss it with the sauce, Parmesan, pine nuts, and the remaining 1 teaspoon salt and 1/4 teaspoon pepper.

VARIATION: Fettuccine with Spinach and Dried Fruit

You can use spinach instead of the Swiss chard. Use 10 ounces of prewashed spinach or 1 1/2 pounds in bunches.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 3043

nutrition information per serving

546 calories; 24g total fat; 5mg cholesterol; 1385mg sodium; 64g carbohydrates; 6g fiber; 15g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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