"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
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
How to Make It
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.
So I found some rainbow chard at the store and it was so beautiful I had to purchase. A note to people using this recipe would be to eliminate the stems. Seriously, cut off the bottoms and partway up the leaves. The stems won't cook. I added some cayenne pepper and extra garlic powder to the recipe and thought it was pretty good. My husband added some non-fat sour cream to his and that knocked it over the edge to really good.
This recipe was just ok. The chard is alittle bitter for me even after it was cooked (I did saute longer than recipe called for.) Also, it seemed alittle liquidy. I'm not sure if I did something wrong? I used with rice pasta and omitted the olives. I would make again but maybe with spinach or kale.
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