Katie Stew

A rich, simmering blend of my favorite things

Pasta with Ham, Feta, and Rainbow Chard


Unfortunately, I’ve been rather sickly this week. Stupid winter cold.

So, when it came time to eat yesterday, I wasn’t really in the mood to cook anything, but was hungry and the leftovers in the fridge weren’t doing it for me. So, I came up with a super fast, easy, and delicious meal. I happened to have some wilting rainbow chard in the fridge that was in need of eating and I still have a freezer full of ham from our epic Thanksgiving. Mix it together and what do you have? Magic. Yummy, interesting, and pretty enough for guests. And all in the space of less than 20 minutes.

Pasta with Ham, Feta, and Rainbow Chard

2 Tbs butter

2 cups chopped ham

about 3 cups chopped chard

1/2 pound egg noodles

feta for sprinkling

First, set water to boil for your pasta. While heating, chop your chard and ham. I used peppered ham. Toss your pasta in to cook. Melt the 2 Tbs of butter in a large skillet over medium heat and add ham to warm through. When everything is sizzling nicely, toss in the chard and cook, stirring for about 5 minutes, until chard is wilted and the stems have softened a bit. When the chard is near finished, pull off heat. The hot pan will finish the cooking. When pasta is ready, toss with the chard, butter, and ham mixture. Should be enough butter to coat the pasta and prevent sticking. If not, add a little more. Sprinkle top of pasta with feta and enjoy!

If you are using regular ham, you will want to add pepper. The saltiness of the ham and the feta should mean that you don’t need to add extra salt. But, season to your tastes.

There you go! A beautiful, yummy meal in no time flat. Try it out. It was excellent comfort food for my cold.


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