Prep 24 mins
Cook 0 mins
from women's day magazine
- 3 teaspoons olive oil
- 1⁄3 cup pine nuts (pignoli)
- 1 lb penne pasta
- 3 garlic cloves, slivered
- 1 1⁄4 lbs red swiss chard, stems cut in 1 in. pieces, leaves stacked and cut crosswise in ribbons (or a mix of white, yellow, and red stemmed chards)
- 1 cup chicken broth
- 1⁄2 teaspoon salt
- 1⁄2 cup sun-dried tomato packed in oil, drained, cut in narrow strips
- 1 tablespoon balsamic vinegar
- shredded parmesan cheese
- Bring large pot of lightly salted water to a rapid boil.
- Heat 1 tsp oil in a large nonstick skillet over medium high heat, add pine nuts; saute 2-3 minutes until toasted, remove to a small bowl.
- Stir penne into boiling water, boil, stirring occasionally, 7-9 minutes until firm tender.
- Meanwhile heat remaining 2 tsp oil in same skillet over medium high heat, add garlic; saute 1 minute or until fragrent, add chard stems, broth and salt, cover and cook 1-2 minutes until crisp-tender.
- Add chard leaves, cover and stirring once, cook 4-5 minutes until wilted.
- Drain pasta and return to pot; toss with chard, pine nuts, tomatoes and vinegar.
- Pour into serving bowl, sprinkle servings with parmesan cheese.
Very good. Made a half-recipe using a combination of white and red chard. A tasty meatless meal which could easily be vegetarian by subbing vegetable broth. Thanks for sharing the recipe!