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Ziti with Chard

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 4 servings (serving size: about 2 cups)
"Armed with a hefty bag of chard from our first garden, I pulled out my old vegetarian cookbooks and came up with this pasta dish, inspired by Mollie Katzen's Sundays at Moosewood." --Marion Winik

Ingredients

  • 2 tablespoons olive oil
  • 8 cups chopped Swiss chard
  • 4 garlic cloves, minced
  • 4 cups hot cooked ziti (about 8 ounces uncooked pasta)
  • 2 cups grape or cherry tomatoes, halved
  • 1/4 cup chopped pitted kalamata olives
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) shaved fresh Romano cheese

Nutrition Information

  • calories 336
  • caloriesfromfat 28 %
  • fat 10.5 g
  • satfat 2.4 g
  • monofat 6.2 g
  • polyfat 0.8 g
  • protein 12 g
  • carbohydrate 51 g
  • fiber 4.2 g
  • cholesterol 7 mg
  • iron 3.9 mg
  • sodium 665 mg
  • calcium 132 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add chard and garlic; sauté 2 minutes. Combine chard mixture, pasta, and next 5 ingredients (pasta through pepper), tossing well. Top with cheese.