Swiss Chard with Pasta
January 06, 2006
I usually cook this version of Swiss Chard in the summer time because it is a light and healthy dish that doesn't require too much heat from the stove. If you liked the "Chard the Swiss For Pink Rice" blog, I suggest this pasta recipe for winter (simply eat without pasta for summer time, and don't cook tomatoes, simple add them at last as large slices rather than diced).
You will need: 1 can of drained garbanzo beans; 2/3 c white wine; 3 mined garlic cloves; 1/4 of a white onion, sliced into thin strands; 1 large carrot finely diced; 2 ripe vine or roma tomatoes; lemon; handful of Italian parsley chopped; 1 bunch of rainbow chard chopped; salt & pepper; linguini or fettucini noodles, cooked and drained.
Step One: in a large skillet, cook 2 tblsp of olive oil, garbanzo beans, garlic, carrot, and onion. Cook unti carrots are soft (over medium heat). Add wine and cook for 5 minutes. Crush a chile piquin if you like into this.
Step Two: Add diced tomatoes and cook for 4 minutes.
Step Three: Add chard and squeeze 1/2 lemon over this. Cook with a lid or foil on top until wilted.
Step Four: Serve over pasta with lots of parsley for garnish, and salt & pepper to taste. Add grated parmesan for extra flavor.
Labels: pasta, swiss chard
