Rating: 4 stars
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  • 1 Rating
Recipe by Oxmoor House January 2001

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Recipe Summary

prep:
8 mins
cook:
18 mins
total:
26 mins
Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta in a Dutch oven according to package directions, omitting salt and fat. Drain; set aside, and keep warm.

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  • Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add garlic; cook, stirring constantly, 1 minute or until lightly browned. Add Swiss chard, water, and salt. Cover, reduce heat to medium-low, and cook 10 minutes or until chard is tender. Increase heat to medium-high, and cook, uncovered, 3 minutes or until liquid evaporates, stirring occasionally.

  • Combine chard, tortellini, and pepper in a large serving bowl; toss well. Drizzle with remaining 1 teaspoon olive oil.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

409 calories; fat 11.6g; saturated fat 6.1g; protein 17.2g; carbohydrates 60g; fiber 4.6g; cholesterol 45mg; iron 5.6mg; sodium 927mg; calcium 301mg.
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