Wednesday, May 21, 2008

Tricolore Penne Pasta****

I cut out the chicken, swapped the lettuce blend for Swiss chard, swapped the basil for the parsley I needed to use up, and left off the extra calories of Parmesan cheese. Either way you go, it's really good!

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3/4 box (12 ounces) whole-wheat penne
2 large cloves garlic, thinly sliced
1/2 cup sun-dried tomatoes, sliced into strips
2 cups roughly chopped Swiss chard
1/4 cup low-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fresh parsley, thinly sliced

Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water, and place the pasta back into the warm pot.

Add the garlic, tomatoes, swiss chard, broth, salt, and pepper, and cook until the greens are wilted with the lid on, 1 to 2 minutes. Add pasta water, as necessary, for a wetter sauce. Add the parsley just before serving.

Recipe adapted from ELLIE Krieger - Food Network

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