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

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.

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