June 07, 2010

Whole Wheat Penne with Swiss Chard

I recieved some swiss chard from our produce co-op. I was really excited to try it out. I have never had anything with swiss chard before. I made up this recipe hoping that it was like other dark leafy greens. I was pleasantly surprised at the end result (hope you like the surprise ingredient). I was especially surprised at my husband's response. He hates cooked spinach but loved this pasta. Plus, I felt so healthy eating it - hardly any fat in the recipe, dark leafy greens, whole wheat penne - can't get much better than that!

Whole Wheat Penne with Swiss Chard
1 medium onion, thinly sliced
1 garlic clove, minced
1 bundle or 3-4 large leaves of swiss chard
1/4 c cranberry juice (this is the unexpected ingredient)
2 cans diced tomatoes
salt and pepper
1 lb whole wheat penne
1/2 c fresh Parmesan

Saute onions in a large pan with some cooking spray (if you don't want to do this, just use a teaspoon to a tablespoon of olive oil - I was trying to be on the light side). Meanwhile, boil you penne (or other pasta of your choice). Once onions are translucent, add the garlic. Saute until fragrant. Meanwhile, remove swiss chard greens from the stems and run through your beloved salad spinner. Add chard to your pan with the cranberry juice and season with salt and pepper. When chard starts to wilt, add the tomatoes.  Toss in cooked pasta and Parmesan cheese. Taste and adjust salt and pepper as needed.

- cook your pasta in really salty water (I hear it should taste like the ocean). If you try and salt it after it tastes like salt on pasta rather than flavorful pasta.
- When seasoning the chard, use a little less than you think. The Parmesan can be a little salty - taste and season after adding the cheese.


Maria said...

Great use of swiss chard. I need to make this dish and soon. Love it!

Hannah said...

um...HELLO! This looks amazing. Wish I'd known about this recipe when I had the chard, cause I had no idea what to do with it.

Miranda said...

I LOVE Swiss Chard! I used to eat it all the time (at least in the summer) when I was a kid...because I was a strange kid like that.

Travelin'Oma said...

Thanks for the pasta/salt tip. I've never known that! I'm so glad I've met you in person. Your blog is even more fun to read now.