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Skillet tagliatelle with garlic and greens

Category: Main dishes


Serves : 4
Preparation time : 10 minutes
Cooking time : 20 minutes


1 bunch of rapinis
1 bunch of swiss chard
500 g tagliatelle (or your choice of pasta)
125 ml (1/2 cup) extra virgin olive oil
6 garlic cloves, finely chopped
Pinch of red crushed pepper or Cayenne pepper
45 ml (3 tablespoons) tamari
85 ml (1/3 cup) chicken broth
Reggiano Parmesan cheese, freshly grated
Grilled pine nuts
Fleur de sel
Fresh ground black pepper
Lemon wedges


— Slightly blanch the rapinis and swiss chard separately. Cool and chop coarsely.

— Meanwhile, cook the pasta in a large pot of salted boiling water. Make sure that it is «al dente».

— In a large skillet, combine olive oil, garlic and red crushed pepper. Cook at medium heat until garlic turns golden (be careful not to burn the garlic, it will become very bitter). Add the greens and sauté for 2 minutes. Deglaze with the tamari and continue cooking for 1 minute. Add the chicken broth and set aside.

— Once the pasta is ready, strain it without rinsing and pour in the large pot with the greens. Toss well and reheat for few minutes.

FINALE — Add a drizzle of olive oil, sprinkle some Parmesan cheese and pine nuts, and add a touch of fleur de sel and pepper. Serve with lemon wedges to enhance the flavor.

A little touch of Quebec — Add some snails or shrimps at the same time as you sauté the garlic. Replace the Parmesan cheese with our superb Ciel de Charlevoix… I promise, you will make this recipe week after week!