Farfalle with Tomatoes and Swiss Chard
Vegetarian Times Issue: March 1, 2000 p.40
This crowd-pleasing pasta makes good use of Swiss chard, which is rich in vitamins A and C and available year-round.
Directions
- In large deep skillet, heat oil over medium heat. Add garlic and leek and cook, stirring occasionally, until leek is softened, about 5 minutes.
- Stir in tomatoes, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to low, cover and cook, stirring occasionally, until mixture is slightly thickened, about 15 minutes.
- Meanwhile, bring large pot of lightly salted water to a boil. Add pasta and Swiss chard, stirring to prevent sticking. Cook, stirring occasionally, until pasta is just tender, about 10 minutes. Drain well.
- Stir pasta and chard into tomato mixture; season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until flavors have blended, about 3 minutes. Adjust seasonings to taste and serve hot.
ingredient list
4 to 6 servings
- 2 Tbs. olive oil
- 6 large cloves garlic, minced
- 1 large leek (white and light green parts only), quartered lengthwise, rinsed well and chopped
- 4 large tomatoes, coarsely chopped, with juices or 3 cups diced canned tomatoes
- 2 tsp. dried oregano
- 3/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 12 oz. dried farfalle (bow tie) pasta
- 1 large bunch Swiss chard, tough ribs trimmed, rinsed well and coarsely chopped
Nutritional Information
Per serving:
| Calories |
265 |
| Protein |
8g |
| Total Fat |
8g |
| Saturated Fat |
1g |
| Carbs |
43g |
| Cholesterol |
0mg |
| Sodium |
608mg |
| Fiber |
6g |
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