Spaghetti with Swiss chard, pine nuts, raisins, and chiles from Six Seasons: A New Way with Vegetables (page 301) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Anjackson1003 on April 15, 2026

    Really nice and balanced recipe for how simple the execution is. We had some Swiss chard from a farmers market box and the other ingredients on hand. Makes a huge portion for a household of two. The pine nuts and raisins really added a nice texture and flavor.

  • ceisenmann on December 20, 2025

    dead easy and delicious!

  • crandall57 on December 10, 2025

    A delicious, quick and easy dish. I used gluten free pasta and Locatelli cheese.

  • hashi on November 21, 2025

    This was a good, easy weeknight dinner. Subbed sliced almonds and will try pine nuts next time.

  • Lookielulu on October 09, 2024

    This a winning combo of simple ingredients that come together really nicely. Tasty!

  • aistern on June 09, 2024

    We had to make a few substitutions so I'd like to try making it again exactly as-written. It was a good pantry meal - more interesting version of pasta with greens, but didn't seem like anything SUPER special.

  • Babycarrot on July 19, 2023

    Sometimes simple is best and this recipe is a simple pantry meal. Used whole wheat pasta and subbed golden raisins as that is what I had on hand. Luckily some beautiful chard in the CSA box. Dialed a bit back on the butter. Will increase the chard next time as a bunch is fairly subjective and I didn’t use enough. Will make again.

  • meggan on November 24, 2021

    Why is this so good? Don’t know, but it is.

  • grindabod on November 15, 2021

    I agree with everyone, this is an amazing pasta dish! Pretty simple, and every little detail makes the dish work as a whole: luscious pasta (thank you butter), flavourful greens, crunchy pine nuts, and those sweet/sour hits of the raisins. I wouldn't change a thing. This is definitely one of the recipes from this book I've come back to the most.

  • dc151 on October 30, 2021

    Simple and fairly quick to make, nice balance of flavors, and a great way to get in some dark leafy greens.

  • TrishaCP on June 04, 2021

    This recipe definitely exceeded my expectations. I couldn’t find the pine nuts so used slivered almonds instead (and they were so good I would probably do that again) and pecorino romano for the cheese.

  • nicolepellegrini on October 13, 2020

    Very good! I do enjoy swiss chard but on its own it can be quite strong, and I have a hard time finding a pasta dish that really showcases it well. This did the trick! Just the right balance of sweet, sour, cheesy and spicy, though it does take playing around with the balance of oil, salt, butter and cheese to get just right.

  • Samallyn6 on August 04, 2020

    This is one of my favorite quick and healthy dinners. We absolutely love the flavors!

  • westminstr on June 03, 2019

    Made subbing cranberries and almonds for the raisins and pinenuts, as that was what I had in hand. Also dialed back on the butter a bit. This was delicious! My bunch of chard was on the small side and I would have liked a bit more. I threw in some extra broccoli rabe that was lurking in the fridge, and that helped.

  • hirsheys on May 26, 2019

    I had a beautiful batch of rainbow chard in my CSA this week, so I finally tried this recipe. It's very yummy and quite simple, all in all. Make sure to cut the chard small so it can cook through. (I used golden raisins, which look especially pretty.)

  • Astrid5555 on November 11, 2017

    Inspired by this week‘s notes about this recipe, I had to give it a try when I found some Swiss chard at the market. Unfortunately, my chard was quite tough and had a strong earthy flavor to it. However, the combination of vinegary raisins, chile flakes and toasted pine nuts with the Swiss chard on pasta is phenomenal. Will definitely repeat with better chard!

  • bwhip on November 08, 2017

    Wow, this was really good! So easy to make, and yielded a terrific mix of sweet, spicy, creamy and crunchy bites. I swapped in dried cranberries for raisins, and my wife and I both really enjoyed the dish.

  • VineTomato on November 07, 2017

    Amazing new recipe to add to the pasta repertoire! Yay! It was so good in fact we had another batch of Swiss chard with pine nuts, raisin and red pepper flakes the next evening as a side dish - also divine!

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