Swiss Chard and Whole Wheat Pasta with Olives

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By: The Homemakers Test Kitchen

Photography by: (photo: Swiss Chard and Whole Wheat Pasta with Olives)

Use white-stemmed chard and short whole wheat pasta, such as farfalle (bow ties), penne or rotini, for this delicious vegetarian pasta. Pass around extra grated cheese at the table.

Ingredients

1 bunch Swiss chard (1 lb/500 g)

12 oz (375 g) short whole wheat pasta

1/4 cup (60 mL) extra-virgin olive oil

4 cloves garlic, minced

1/4 cup (60 mL) finely chopped olives

1/2 tsp (2 mL) hot pepper flakes

1/4 tsp (1 mL) each salt and pepper

1/2 cup (125 mL) grated Pecorino cheese, such as Romano cheese

Preparation

Pull leaves from chard stems; chop leaves and set aside. Halve stems. In large pot of boiling salted water, boil stems until tender, 8 to 10 minutes; drain. Chill under cold water and drain well; chop.

In large pot of boiling salted water, cook pasta according to package directions until al dente. Add chard leaves for last 2 minutes.

Meanwhile, in large wide saucepan or shallow Dutch oven, heat oil over medium heat; fry garlic, olives, hot pepper flakes, salt and pepper until garlic is golden, about 2 minutes. Add chard stems; sauté over medium-high heat until hot and well combined, about 3 minutes. Drain pasta and chard leaves, reserving 1/3 cup (75 mL) cooking water. Add pasta, leaves and reserved water to pan; cook, stirring, until well mixed and liquid is absorbed. Stir in cheese.

Makes 4 servings.

Swiss Chard and Whole Wheat Pasta with Olives

Serving(s): 4

Nutritional Information
Per serving: about
Calories	520
Protein	21 g
Fat (total)	21 g
Sat. Fat	5 g
Carbohydrate	70 g
Fibre	10 g
Cholesterol	19 mg
Sodium	878 mg
Calcium	27 % RDI
Iron	37 % RDI
Vitamin A	34 % RDI
Vitamin C	30 % RDI
Folate	10 % RDI

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Source

Homemakers Magazine: September 2005

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