Penne With Chard and Pine Nuts |
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Prep Time: 24 Minutes Cook Time: 0 Minutes |
Ready In: 24 Minutes Servings: 6 |
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from women's day magazine Ingredients:
3 teaspoons olive oil |
1/3 cup pine nuts (pignoli) |
1 lb penne pasta |
3 garlic cloves, slivered |
1 1/4 lbs red swiss chard, stems cut in 1 in. pieces, leaves stacked and cut crosswise in ribbons (or a mix of white, yellow, and red stemmed chards) |
1 cup chicken broth |
1/2 teaspoon salt |
1/2 cup sun-dried tomato packed in oil, drained, cut in narrow strips |
1 tablespoon balsamic vinegar |
shredded parmesan cheese |
Directions:
1. Bring large pot of lightly salted water to a rapid boil.
2. Heat 1 tsp oil in a large nonstick skillet over medium high heat, add pine nuts; saute 2-3 minutes until toasted, remove to a small bowl.
3. Stir penne into boiling water, boil, stirring occasionally, 7-9 minutes until firm tender.
4. Meanwhile heat remaining 2 tsp oil in same skillet over medium high heat, add garlic; saute 1 minute or until fragrent, add chard stems, broth and salt, cover and cook 1-2 minutes until crisp-tender.
5. Add chard leaves, cover and stirring once, cook 4-5 minutes until wilted.
6. Drain pasta and return to pot; toss with chard, pine nuts, tomatoes and vinegar.
7. Pour into serving bowl, sprinkle servings with parmesan cheese.
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