A simple vitamin-packed pasta dish is a lifesaver during the week. And this quick meal is sure to become a regular on your summertime roster because it uses up a bunch of Swiss chard in a way your whole family will adore. (Especially if you use fun pink- or rainbow-stemmed chard.) If you love heat, increase the amount of hot pepper flakes to taste.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2013
- 1 bunch Swiss chard (about 2/3 lb/300 g)
- 12 oz fusilli pasta
- 3 tablespoons olive oil
- 4 cloves garlic thinly sliced
- 1/4 teaspoon salt
- 1 pinch hot pepper flakes
- 1/3 cup shaved Parmesan cheese
MethodTrim leaves off Swiss chard. Cut stems into about 1/2-inch (1 cm) thick pieces; coarsely chop leaves. Set aside separately.
Cook pasta according to package directions until al dente, adding Swiss chard leaves during last 2 minutes. Reserving 1 cup of the cooking liquid, drain.
Meanwhile, in large skillet, heat oil over medium heat; cook garlic, stirring, until just starting to turn golden, about 2 minutes. Add Swiss chard stems, salt and hot pepper flakes; cook, stirring, until stems are tender-crisp, about 4 minutes.
Stir in pasta mixture and enough of the reserved cooking liquid to coat; cook, stirring, for 2 minutes. Serve topped with Parmesan cheese.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 794 mg
- Sugars 2 g
- Protein 15 g
- Calories 448.0
- Total fat 14 g
- Potassium 348 mg
- Cholesterol 5 mg
- Saturated fat 3 g
- Total carbohydrate 67 g
- Iron 32.0
- Folate 83.0
- Calcium 12.0
- Vitamin A 23.0
- Vitamin C 35.0