How long does it take to make Creamy Swiss Chard Microgreen Pasta?
This recipe takes approximately 30 min total.
30 min
· Serves 2
· Updated March 6, 2026
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Swiss Chard microgreens are best added fresh as a finishing ingredient. This creamy pasta dish highlights the rich, earthy flavor of Swiss chard microgreens, topped with a hint of garlic and lemon. A comforting meal inspired by the wholesome offerings from The Lighthouse Restaurant.
This recipe takes approximately 30 min total.
Swiss Chard microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
200g pasta of choice
1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream
1 cup Swiss chard microgreens
1 tablespoon lemon juice
Salt and pepper to taste
Parmesan cheese for serving
Cook the pasta according to package instructions until al dente, then drain and set aside.
In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
Add the heavy cream and bring to a gentle simmer, then stir in the Swiss chard microgreens and lemon juice.
Season with salt and pepper, then toss the cooked pasta in the sauce until well coated.
Serve warm, garnished with freshly grated Parmesan cheese.
Swiss chard microgreens are distinguished by their vivid stem colors — red, yellow, and white — which come from betalain pigments, the same compound class found in amaranth and beets. They are used as a visual garnish, salad component, and smoothie green.
• Swiss chard and Swiss chard microgreens contain betalain pigments, the same class of compounds studied in amaranth, beets, and other brightly colored plants.
moderate evidence• Swiss chard is a recognized dietary source of vitamin K, magnesium, and beta-carotene (a Vitamin A precursor).
moderate evidence• Pigment intensity and nutrient content in Swiss chard microgreens vary by stem color variety and growing conditions.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017