Rating: 5 stars
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  • 5 star values: 2

Whole-wheat pastas have a firmer, chewier texture than white-flour pastas, and a robust flavor that stands up well to strong-flavored olive oil-based sauces or pestos.

Recipe by Health March 2002

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Beatriz Dacosta

Recipe Summary

Yield:
Serves 5 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare pesto, combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes in a colander over a bowl, reserving 1/2 cup liquid.

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  • Drop tomatoes, almonds, cheese, basil, and garlic through food chute with food processor on; process until minced. Keeping processor on, add salt and red pepper. Slowly pour 1 1/2 tablespoons oil through food chute; process until well-blended, scraping sides. Add reserved soaking liquid 1 tablespoon at a time until mixture appears smooth. Set aside.

  • To prepare greens, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; cook 10 minutes or until lightly browned, stirring frequently. Add Swiss chard; stir-fry 1 minute or until leaves turn bright green. Add water, salt, and pepper; cover and cook 2 minutes.

  • Combine pesto and hot cooked pasta in a large bowl; toss well. Add greens mixture; toss well. Sprinkle with Parmesan.

Nutrition Facts

355 calories; calories from fat 30%; fat 12.4g; saturated fat 2.6g; mono fat 7.1g; poly fat 1.6g; protein 14.3g; carbohydrates 51.9g; fiber 6.6g; cholesterol 5mg; iron 2.9mg; sodium 608mg; calcium 147mg.
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