Spaghetti with Cauliflower & Garlicky Swiss Chard
This simple, wholesome pasta combines tender spaghetti with sweet roasted cauliflower and silky, garlicky Swiss chard. Olive oil and Parmesan tie it together, making a dish that’s light, full of vegetables, and deeply satisfying. It’s a great way to pack greens into a comforting Italian-inspired meal.
⏳ Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the cauliflower:
2 cups small cauliflower florets
1 ½ tbsp olive oil
Salt & black pepper, to taste
For the pasta & Swiss chard:
350 g (12 oz) spaghetti
2 tbsp olive oil
4 cloves garlic, thinly sliced
1 bunch Swiss chard, stems removed, leaves chopped
¼ tsp red pepper flakes (optional, for mild heat)
½ cup pasta cooking water (reserved)
½ cup grated Parmesan cheese (plus more for serving)
Salt & pepper, to taste
ℹ️ Instructions
Step 1 — Roast the cauliflower
1. Preheat oven to 200°C (400°F).
2. Toss cauliflower with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 15–18 minutes, turning once, until golden and tender.
Step 2 — Cook the spaghetti
1. Bring a large pot of salted water to a boil.
2. Cook spaghetti until al dente according to package instructions.
3. Reserve ½ cup of cooking water before draining.
Step 3 — Sauté the Swiss chard
1. In a large skillet, heat olive oil over medium heat.
2. Add sliced garlic and cook for 30 seconds until fragrant (don’t burn).
3. Add Swiss chard, season with salt, pepper, and red pepper flakes (if using).
4. Sauté for 2–3 minutes until wilted and tender.
Step 4 — Combine everything
1. Add roasted cauliflower and cooked spaghetti to the skillet with Swiss chard.
2. Pour in a splash of the reserved pasta water and sprinkle with Parmesan.
3. Toss over low heat until everything is well coated and glossy.
Step 5 — Serve
1. Divide into bowls, top with extra Parmesan and a drizzle of olive oil.
2. Serve warm.
Notes & Tips
Extra flavor: Add a squeeze of lemon juice before serving for brightness.
More protein: Toss in cooked chicken, shrimp, or white beans.
Make it vegan: Use vegan Parmesan or nutritional yeast.
Nutty crunch: Top with toasted pine nuts or walnuts.
⁉️ Frequently asked questions FAQ
Q1: Can I use kale instead of Swiss chard?
Yes — Tuscan kale works especially well, but cook it slightly longer to soften.
Q2: Can I cook cauliflower in the pan instead of roasting?
Yes, sauté in olive oil for 8–10 minutes until tender and golden.
Q3: Can I make this gluten-free?
Yes — use gluten-free spaghetti.
Q4: Does this store well?
Best enjoyed fresh, but leftovers can be stored in the fridge for 2 days and reheated with a splash of water or broth.
✅ Nutritional Information
Calories: 420 kcal
Protein: 14 g
Carbohydrates: 62 g
Fiber: 6 g
Sugars: 5 g
Fat: 14 g
Saturated Fat: 4 g
Sodium: 330 mg