Beautiful rainbow chard is a wonderful, low-calorie source of vitamins K, A, and C. And it tastes great braised, steamed or sauteed. This simple vegetarian meal can literally be made in about 15 to 20 minutes.
Pasta with Rainbow Chard
1 bunch rainbow chard
1 tablespoon olive oil
4 ounces dry pasta (I used penne)
1 clove garlic, minced
2 tablespoons of sundried tomato (in oil), minced
3 ounces of fresh mozzarella, chopped into pieces
pinch of red pepper flakes (optional)
Rinse and trim the chard leaves, leaving about 3 inches of the stem. Remove the stems from the leaves, and then chop stems into small dice. Roll leaves and cut into strips. Cook pasta in a pot of boiling salted water until al dente. While pasta cooks, heat olive oil over medium high heat. Add chard stems, cooking for about 3 minutes. Add chard leaves and garlic. Cook until leaves have wilted. Add sun dried tomatoes and cheese. Cook just until cheese is melting. Add drained hot pasta to the pan and toss to combine. You can add a small pinch of red pepper flakes if you like. Season with salt and pepper to taste. Makes 2 servings.