Pizzoccheri: Whole Wheat Pasta with Potatoes, Greens, Onions and Fontina Cheese

Main Dish

At a Glance

  • Potato Type: Red Skin
  • Prep Method: Pan Fried
  • Cuisine: Italian
  • Yield: 1
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:


3 tablespoons olive oil

½ a red onion, sliced ¼ inch thick

1 teaspoon chopped fresh sage

½ cup cooked new potatoes, cut in ½ inch pieces ( about 2 )

¾ cup thinly sliced Swiss chard or escarole, well washed 

¼ cup blanched green beans

½ teaspoons minced garlic

¼ cup shredded Fontina Valdostana cheese 

Salt and pepper

3 ounces whole wheat or farro pasta

Grated Parmesan


Heat 2 tablespoons oil in a sauté pan and cook the cut potatoes over medium high heat until golden. Set aside. 


Add 1 tablespoon oil to the pan and warm it over medium heat. Add the onion and the sage and sauté for 5 minutes.  Add the greens, stir well, then add green beans, potatoes, and garlic and cook for a few minutes until greesn are wilted and everything is heated through. Season with salt and pepper.  Add the drained pasta to the pan and the cheese. Mix well and transfer to a warm bowl.  Sprinkle with a little Parmesan.

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