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Penne with Swiss Chard and Toasted Pine Nuts

Penne with Swiss Chard and Toasted Pine Nuts

This sophisticated main dish is brimming with flavor as well as Vitamin A, Vitamin C, and Iron.
  • 1 pound dried penne pasta, cooked and kept warm, reserving 1/2 cup cooking water

  • 2 tablespoons olive oil, divided

  • 5 large cloves garlic, finely chopped

  • 1/4 teaspoon crushed red pepper

  • 8 cups (about 10 ounces) coarsely chopped Swiss chard or spinach leaves

  • 2 tablespoons pine nuts, toasted

  • 1/4 cup (1 ounce) shredded Romano cheese, divided

  • 1/4 teaspoon ground black pepper

1 tablespoon olive oil in large, nonstick skillet over medium-high heat. Add garlic and crushed red pepper; cook for 30 seconds. Add Swiss chard; cook, stirring occasionally, for 5 to 7 minutes or until Swiss chard is wilted.

in reserved cooking water, pasta, and remaining olive oil. Sprinkle with pine nuts, 3 tablespoons cheese, and black pepper. Sprinkle with remaining cheese.

Makes four servings.

520 cal., 13 g total fat (2.5 g sat. fat), 5 mg chol., 230 mg sodium, 83 g carbo., 5 g fiber, 5 g sugars, and 18 g protein.
Daily Values: 25% vit. A, 20% vit. C, 10% calcium, and 30% iron.


The content on these pages is provided as general information only and should not be substituted for the advice of your physician.

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