Ziti with Chard

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
"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

Yield:

4 servings (serving size: about 2 cups)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Marion Winik,

October 2003