Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 6 cups Chopped Swiss Chard
- 1 Onion chopped
- 4 Cloves Garlic minced
- 1/2 cup Vegetable Broth
- 2 Tomatoes chopped
- 2 tbsp Tomato Paste
- 2 tsp Anchovy Paste
- 3 cups Medium Shell Pasta
- 1/4 cup Grated Asiago Cheese (optional)
Instructions
- In a large nonstick skillet, heat oil over medium heat. Stir in Swiss chard, onion, garlic with broth. Cover and simmer for 4 minutes. Uncover and stir in tomatoes, tomato paste and anchovy paste. Let cook, stirring occasionally for about 5 minutes or until tomatoes have softened.
- Meanwhile, in a large pot of boiling salted water; cook pasta for about 6 minutes or until tender but firm (al dente). Drain well, reserving 1 cup (250 mL) of the pasta water.
- Toss pasta wtih Swiss chard sauce, adding enough of the reserved water to moisten if necessary. Sprinkle wtih Asiago, if using before serving.
- Makes 4 to 6 servings.
Nutrition Facts
Swiss Chard and Tomato Pasta
Per
176 g
Calories
150
% Daily Value*
Fat
3.5
g
5
%
Saturated Fat
0.5
g
3
%
Carbohydrates
25
g
8
%
Fibre
2
g
8
%
Sugars
3
g
3
%
Protein
6
g
12
%
Sodium
300
mg
13
%
Vitamin A
2500
IU
50
%
Vitamin C
24.8
mg
30
%
Calcium
60
mg
6
%
Iron
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards
