Wednesday, April 21, 2010

Greek Green Penne

  • 1 pound Swiss chard
  • ½ pound penne pasta
  • 1/8 teaspoon red pepper flakes
  • 3 cloves thinly sliced garlic
  • 2 tablespoons olive oil
  • ½ cup water
  • salt and pepper
  • 1 cup canned tomatoes
  • ¼ cup grated Parmesan cheese
  1. Separate the Swiss chard stem and leaves. (The leaves cook faster than the stems.) Rinse and drain each. Cook pasta in boiling, salted water until al dente. Drain.
  2. Prepare chard mixture while pasta is cooking: In a large skillet, over medium heat, stir together red pepper flakes, garlic and oil until garlic is golden. Add chard stems and ¼ cup of water. Cover and cook for 5 minutes. Add chard leaves, ¼ cup of water, and salt and pepper to taste. Cover and cook for another 5 minutes. Stir in tomatoes and cook covered for 3 minutes.
  3. In a large bowl, toss the penne with the chard mixture and Parmesan cheese. Serve with additional Parmesan, if desired.
This was made by: christen sundberg


  1. swiss chard is like spinach. you will find it in the produce section:)