Fettuccine Pasta with Swiss Chard and Dried Fruit Recipe

Fettuccine Pasta with Swiss Chard and Dried Fruit Recipe

How To Make Fettuccine Pasta with Swiss Chard and Dried Fruit

Dried fruit adds notes of sweetness to this fettuccine pasta dish! It’s also served with slightly bitter swiss chard to contrast the richness of this meal.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 3tbsppine nuts
  • 5tbspcooking oil
  • 1garlic clove
  • 2green swiss chard,or red
  • tspsalt
  • ¾tspfresh ground black pepper
  • ¼cupdried apricots,sliced
  • ¼cupcurrants,or raisins
  • ½cupport
  • 1tspcinnamon
  • ¾lbfettuccine
  • ¼cupparmesan cheese,grated


  1. Heat the oven to 350 degrees F.

  2. Toast the pine nuts for about 8 minutes, until golden brown.

  3. 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 ½ teaspoon each of the salt and pepper.

  4. Cook for about 3 minutes, until the chard is wilted and most of the liquid is evaporated.

  5. Add the apricots, currants, port, and cinnamon and simmer for 1 to 2 minutes, until the port is reduced to about 2 tablespoons. Remove from the heat.

  6. In a large pot of boiling, salted water, cook the fettuccine for about 12 minutes, until just done.

  7. Drain the pasta and toss it with the sauce, Parmesan, pine nuts, and the remaining 1 teaspoon salt and ¼ teaspoon of pepper.

  8. Serve warm, and enjoy!


  • Calories: 618.99kcal
  • Fat: 25.61g
  • Saturated Fat: 3.37g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 13.12g
  • Polyunsaturated Fat: 7.64g
  • Carbohydrates: 79.27g
  • Fiber: 4.66g
  • Sugar: 14.00g
  • Protein: 16.08g
  • Cholesterol: 6.32mg
  • Sodium: 349.09mg
  • Calcium: 152.57mg
  • Potassium: 435.60mg
  • Iron: 2.19mg
  • Vitamin A: 34.53µg
  • Vitamin C: 0.81mg
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