Delicious Pasta with Chard Recipe

• Cuisine: Italian
• Course: Entrée
• Skill Level: Moderate

Nutritional Information (per serving)

• Calories: 360
• Fat: 22g
• Protein: 8g
• Sodium: 225mg
• Carbohydrates: 33g
• Fiber: 1g
• Sugar: 1g

Ingredients:

1. 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
   

Directions:

1. 1. Preheat oven to 400 degrees.
   2. Place tomatoes in a roasting pan. Toss with 4 tablespoons olive oil and some salt.
   3. Roast in oven for about 35 minutes.
   4. In the meantime, put a large pot of salted water on medium-high heat (about 6 qts water to 2 tbs salt).
   5. Bring to a boil. Add pasta and cook until al dente.
   6. Drain, saving a mugful of cooking water. Set pasta aside.
   7. While pasta cooks, heat remaining 2 tablespoons of olive oil in a large pan over medium flame.
   8. Sauté garlic; add chard as soon as the garlic begins to turn golden brown.
   9. Toss greens to coat with oil.
   10. Add wine (skip to next step if not using).
   11. Once wine has cooked off completely, add broth.
   12. Cook until chard is fully wilted and you still have about 1/2 of the broth left.
   13. Add cooked and drained pasta and roasted tomatoes along with the oil in which the tomatoes cooked. Toss to coat.
   14. 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.