Sunday, July 12, 2009

RECIPE: Ziti with Chard

Adapted from Cooking Light, October 2003
Serves 4

2 tablespoons olive oil8 cups chopped Swiss chard (separate leaves and stalks)4 garlic cloves, minced4 cups hot cooked ziti (about 8 ounces uncooked pasta)2 cups grape or cherry tomatoes, halved¼ cup chopped, pitted kalamata olives2 tablespoons fresh lemon juice¾ teaspoon kosher salt½ teaspoon freshly ground black pepper¼ cup shaved fresh Romano cheese

1. Heat oil in a large nonstick skillet over medium-high heat. Add chard stalks and garlic; sauté 2 minutes.

2. Add chard leaves and continue to sauté for about 5 minutes (until leaves are wilted and hot.)

3. Combine chard mixture, pasta, and next 5 ingredients (pasta through pepper), tossing well. Serve topped with cheese.
Contributed by Lisa Bretherick

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