Penne With Leafy Greens
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories469Total Fat14 gSaturated Fat4 gSodium659 mgTotal Carbohydrate71 gDietary Fiber5 gProtein17 g
Servings and Times
Servings2
Ingredients and Preparation
IngredientsMeasuresHazelnuts, roughly chopped2 tablespoonsPenne6 ounces (slightly less than ½ of a 1-pound box of pasta)Olive oil½ tablespoonGarlic cloves, thinly sliced2Swiss chard, stemmed and chopped (works with spinach too)1 bunchSalt¼ teaspoonButter½ tablespoonFreshly ground pepper to tasteGrated Parmesan2 tablespoons
  • Directions
  • Toast hazelnuts in a small skillet over low heat. Stir and toss for a few minutes, until fragrant.
  • Cook pasta according to package directions, omitting salt and fat. When pasta is done, reserve ½ cup of water before draining.
  • Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add garlic and sauté for 2-3 minutes. Add chard and sprinkle with salt. Increase heat to medium-high and stir until chard begins to wilt. Cover the pot and cook for 2-3 minutes, or until tender, stirring occasionally.
  • Add the reserved pasta water and butter to the chard, and cook until the butter is melted. Then add the drained pasta, mix well, and cook for another 1-2 minutes.
  • Season with pepper to taste. Portion onto two plates, and top with parmesan and hazelnuts.



  • Exchanges
    4 starches; 2 vegetables; 2 fats; ½ high-fat meat substitute

    Side Suggestions: Bruschetta
    Thinly slice a wheat baguette. Rub slices with a peeled garlic clove and place onto a baking sheet. Toast in an oven preheated to 475˚ F for about 5 minutes, or until golden. Chop and combine 6 deseeded tomatoes, 2 small yellow onions, and 2 garlic cloves. Heat 2 tablespoons olive oil over medium-high heat. Add tomato mixture and sauté for a few minutes (the onions and tomatoes should not start to brown). Mix in 2 tablespoons of chopped fresh basil (or 2 teaspoons dry); spoon onto baguette slices and serve.




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