ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tortellini With Swiss Chard

Prep time 8 mins
Cook time 18 mins
Yield 4 servings (serving size: 2 cups)

Ingredients

  • 2 (9-ounce) containers portobello mushroom tortellini (such as DiGiorno)
  • 1 tablespoon extra-virgin olive oil, divided
  • 2 garlic cloves, minced
  • 1 1/4 pounds Swiss chard, chopped
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Nutrition Information

  • calories 409
  • fat 11.6 g
  • satfat 6.1 g
  • protein 17.2 g
  • carbohydrate 60.0 g
  • fiber 4.6 g
  • cholesterol 45 mg
  • iron 5.6 mg
  • sodium 927 mg
  • calcium 301 mg

How to Make It

  1. Cook pasta in a Dutch oven according to package directions, omitting salt and fat. Drain; set aside, and keep warm.

  2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add garlic; cook, stirring constantly, 1 minute or until lightly browned. Add Swiss chard, water, and salt. Cover, reduce heat to medium-low, and cook 10 minutes or until chard is tender. Increase heat to medium-high, and cook, uncovered, 3 minutes or until liquid evaporates, stirring occasionally.

  3. Combine chard, tortellini, and pepper in a large serving bowl; toss well. Drizzle with remaining 1 teaspoon olive oil.

Oxmoor House Healthy Eating Collection