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Ingredients
- 1 lb Swiss chard stems cut from the leaves and the stems and leaves minced separately
- 1/8 tsp dry warm red pepper flakes or possibly to taste
- 3 lrg garlic cloves sliced thin
- 2 Tbsp. extra virgin olive oil
- 1/2 c. water
- 1 c. liquid removed canned tomatoes minced
- 1/2 lb penne or possibly other tubular pasta
- 1/4 c. freshly grated Parmesan plus additional as an accompaniment
Directions
- Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, till the garlic is pale golden brown, add in the stems and 1/4 c. of the water, and cook the mix, covered, for 5 min, or possibly
- till the stems are just tender. Add in the leaves with the remaining 1/4 c. water and salt and pepper to taste and cook the mix, covered, for 5 min. Stir in the tomatoes and cook the mix, covered, for 3 min, or possibly till the leaves are tender.
- While the chard is cooking, in a kettle of salted boiling water boil the penne till it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mix and 1/4 c. of the Parmesan and serve it with the additional Parmesan.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 649g | |
| Calories 1267 | |
| Calories from Fat 354 | 28% |
| Total Fat 40.34g | 50% |
| Saturated Fat 10.51g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 958mg | 40% |
| Potassium 992mg | 28% |
| Total Carbs 180.17g | 48% |
| Dietary Fiber 9.7g | 32% |
| Sugars 12.08g | 8% |
| Protein 44.74g | 72% |
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