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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 28%
  • Fat: 10.5g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 12g
  • Carbohydrate: 51g
  • Fiber: 4.2g
  • Cholesterol: 7mg
  • Iron: 3.9mg
  • Sodium: 665mg
  • Calcium: 132mg

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

  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.
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