Daily Special: Pasta Tossed with Swiss Chard and Coconut Milk

Pasta Tossed with Swiss Chard & Coconut Milk, by Monica Smith, personal chef

Serves 8



  • 1lb. of Food Lion Rotini Pasta (or any preferred pasta)
  • 3 oz. dried sundried tomatoes
  • 1/2 Tbsp. olive oil
  • Red onion, sliced thin
  • 3 garlic cloves, whole and crushed
  • 3  Tbsp. fresh ginger, minced
  • 15 oz. can coconut milk
  • 1 Fresh lemon, juice
  • ½ tsp red pepper flakes
  • 1 bunch of fresh swiss chard, cleaned de-stemmed and chopped
  • ½ bunch fresh basil, cut into ribbons
  • ½ cup pine nuts, roasted
  • Salt and black pepper to taste



  1. Prepare pasta in salted boiling water as directed on the box
  2. Heat a large sauté pan on medium high, add oil.
  3. Sauté red onions, garlic and ginger until soft.
  4. Add in coconut milk. Season with salt, pepper and red pepper flakes; let simmer. 
  5. Add swiss chard and simmer for another 5 minutes.
  6. Toss with drained pasta, correct seasoning, add squeeze of lemon, fresh basil and top with pine nuts. Serve hot.