- Makes: 6 Servings
- Ready In: 45 mins
- Prep Time: 10-15 mins
- Cook Time: 35 mins
Roast tomatoes, boil pasta and sauté fresh chard (or spinach or kale or whatever leafy green you have around). After that, it’s a simple matter of tossing it all together and sprinkling some cheese on top. Delicious, easy and fresh. You can’t ask for more!
- Calories: 360
- Fat: 22g
- Protein: 8g
- Sodium: 225mg
- Carbohydrates: 33g
- Fiber: 1g
- Sugar: 1g
Nutritional Information (per serving)
- 1 pint cherry tomatoes
6 Tbsp olive oil
1 lb spaghetti
2-3 bunches red chard (it cooks down a lot)
5 cloves garlic, thinly sliced
2 Tbsp white wine (optional)
1/2 c chicken or veggie broth (plus a little more if not using wine)
1/4 c grated parmesan cheese
salt and pepper
- Preheat oven to 400 degrees.
- Place tomatoes in a roasting pan. Toss with 4 tablespoons olive oil and some salt.
- Roast in oven for about 35 minutes.
- In the meantime, put a large pot of salted water on medium-high heat (about 6 qts water to 2 tbs salt).
- Bring to a boil. Add pasta and cook until al dente.
- Drain, saving a mugful of cooking water. Set pasta aside.
- While pasta cooks, heat remaining 2 tablespoons of olive oil in a large pan over medium flame.
- Sauté garlic; add chard as soon as the garlic begins to turn golden brown.
- Toss greens to coat with oil.
- Add wine (skip to next step if not using).
- Once wine has cooked off completely, add broth.
- Cook until chard is fully wilted and you still have about 1/2 of the broth left.
- Add cooked and drained pasta and roasted tomatoes along with the oil in which the tomatoes cooked. Toss to coat.
- Add grated cheese, salt and pepper. Toss to coat again, adding pasta cooking water, little by little, as necessary. (I only needed about 1/2 of the mugful that I had set aside.) This is not a saucy dish, but you also don't want it to be dry. All of the pasta should have a nice, loose coating.
Note: You can pull out some chard and puree for children as young as 6 months. I'd also include a tomato or two and a few strands of pasta to bind.