This crowd-pleasing pasta makes good use of Swiss chard, which is rich in vitamins A and C and available year-round.
- 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
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.
- Calories: 265
- Carbohydrate Content: 43 g
- Fat Content: 8 g
- Fiber Content: 6 g
- Protein Content: 8 g
- Saturated Fat Content: 1 g
- Sodium Content: 608 mg