Radiatori pasta (also ‘radiatore’) is a small pasta shaped like little radiators. With plenty of fresh Swiss chard and basil, this dish takes mac and cheese to a gourmet level! Serves 6-7. Ingredients:
- 8 c green Swiss chard, chopped
- 2 c uncooked radiatori pasta
- 1/4 c butter
- 1 medium onion, minced
- 1/8 tsp red pepper flakes
- 2 Tbsp all purpose flour
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 c water
- 2 c buttermilk
- 12 oz Colby Jack cheese, diced
- 1/4 c Parmesan Romano cheese blend, grated
- 2 Tbsp fresh basil, minced
Topping:
- 1/4 c butter, melted
- 1 c plain whole wheat dry bread crumbs
- 1/4 c Parmesan Romano cheese blend, grated
- 1/8 tsp salt
- dash pepper
Directions:
- Preheat oven to 350 degrees F and lightly butter a 13 x 9 x 2 inch baking dish.
- In a large pot, boil 3 quarts or more salted water.
- Add Swiss chard and bring back to boil, stirring. Cook 3 minutes. Remove the chard with a slotted spoon, retaining boiling water. Place chard in colander to drain completely.
- To the boiling water, add the radiatori and bring back to boil. Cook 8 minutes, or until al dente
. Drain in colander with chard. Place chard and pasta back in the emptied large pot.
- In a medium saucepan, melt the butter on medium heat and saute the onion 2 minutes.
- Add the red pepper, flour, salt and pepper and stir until blended.
- Pour in the water and buttermilk; stir constantly until thick and bubbling at the edges.
- Stir in the Colby Jack and Parmesan Romano cheeses. When the cheese has melted, add the cheese sauce to the pot of chard and radiator.
- Fold in the basil. Spoon into the prepared dish.
- Mix the topping ingredients together and sprinkle evenly over the dish. Bake 20 minutes and serve with a green salad.