italian

Buckwheat Pizzoccheri with Swiss Chard and Potatoes

This dish pairs buckwheat pasta with potato, peeled and diced, Swiss chard, chopped and Fontina cheese, shredded. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

80 g Carbohydrates

25 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

67g buckwheat pasta (pizzoccheri or similar, dry) 249 kcal
134g potato, peeled and diced 103 kcal
89g Swiss chard, chopped 22 kcal
41g Fontina cheese, shredded 165 kcal
9g Parmesan cheese, grated 36 kcal
9g butter 65 kcal
4g garlic, minced 6 kcal
1g fresh sage leaves 3 kcal
0g black pepper 1 kcal

Cooking instructions

potato
Bring a pot of salted water to a boil. Add potatoes and cook 6 minutes.
buckwheat pasta (pizzoccheri or similarSwiss chard
Add buckwheat pasta to the same pot and cook 6-8 minutes (or according to package). Add Swiss chard for the final 2 minutes to wilt.
buttergarlicfresh sage leaves
Meanwhile, melt butter in a small skillet over medium. Add garlic and cook 30-45 seconds. Add sage and cook 20 seconds.
buckwheat pasta (pizzoccheri or similarpotatoSwiss chard
Reserve 60 ml cooking water, then drain pasta, potatoes, and chard.
Fontina cheeseParmesan cheeseblack pepper
Toss everything with Fontina, Parmesan, and a splash of reserved water until glossy. Season with black pepper and serve hot.