Farfalle With Swiss Chard

Recipe Ingredients

		Salt - as needed
1 tablespoon	15ml	Olive oil
3		Shallots - minced
4		Garlic cloves - chopped
1/2 cup	118ml	White wine
1		Orange bell pepper - diced small
1		Diced tomatoes - 14-1/2 oz.
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Farfalle
1 lb	454g / 16oz	Swiss chard - stems discarded,
		Leaves roughly chopped
1/4 cup	49g / 1.7oz	Grated Parmigiano-Reggiano

Recipe Instructions

Heat the oven to 350 degrees. Add 1 teaspoon of salt to a large pot of water and bring to a boil.

Meanwhile, heat the oil in a skillet over medium heat. Add the shallots and cook for 1 minute. Add the garlic and cook another minute. Add the wine and bell pepper and cook until the wine evaporates, 3 minutes. Add the tomatoes with their juice and salt and pepper to taste. Continue to cook until the liquid has reduced by about half.

While the sauce simmers, add the pasta to the boiling water and cook 6 minutes. Add the Swiss chard and cook until the chard is tender and pasta is cooked, another 5 minutes. Drain the pasta and chard and return to the pot. Add the tomato mixture and stir in the cheese. Season to taste with salt and pepper. Serve fresh fruit for dessert, and pass a plate of cookies.

This recipe yields 2 to 3 servings.

Each of 3 servings: 296 calories; 884 mg sodium; 7 mg cholesterol; 8 grams fat; 2 grams saturated fat; 41 grams carbohydrates; 12 grams protein; 5.90 grams fiber.

Source:
The Los Angeles Times, 04-10-2002

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