Penne With Chard and Pine Nuts

from women's day magazine

• Ready In: 24 mins
• Serves: 6

Ingredients

• 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

Directions

1. Bring large pot of lightly salted water to a rapid boil.
2. 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.
3. Stir penne into boiling water, boil, stirring occasionally, 7-9 minutes until firm tender.
4. 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.
5. Add chard leaves, cover and stirring once, cook 4-5 minutes until wilted.
6. Drain pasta and return to pot; toss with chard, pine nuts, tomatoes and vinegar.
7. Pour into serving bowl, sprinkle servings with parmesan cheese.