Rigatoni With Potatoes and Swiss Chard

Carb-fest! Adapted from the Totally Potato Cookbook. Posted for safe-keeping.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  large baking potato, peeled and cut in 1-inch cubes
• 1  bunch swiss chard, stems removed, leaves cut in strips
• 1  lb rigatoni pasta
• 1⁄4 cup olive oil
• 2  garlic cloves, chopped
• 1⁄4 teaspoon red pepper flakes
•  salt and pepper
•  grated parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Add potato and chard. When the water boils again, add pasta and continue cooking about 10 minutes.
2. Heat olive oil over medium heat. Sauté garlic about a minute, add the pepper flakes and return to heat. Drain the pasta/vegetables and add to pan with garlic. Mix thoroughly. Season to taste with salt, pepper, and additional red pepper flakes.