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Farfalle With Swiss Chard
Active Work Time: 15 minutes
Total Preparation Time: 25 minutes
Vegetarian
- Salt
1 tablespoon olive oil
3 shallots, minced
4 cloves garlic, chopped
1/2 cup white wine
1 orange bell pepper, diced small
1 (14 1/2-ounce) can diced tomatoes
Freshly ground pepper
1/2 pound swiss
1 pound (2 bunches) Swiss chard, stems discarded, leaves roughly chopped
1/4 cup grated Parmigiano-Reggiano
Meanwhile, heat the oil in a skillet over medium heat. Add the shallots and cook for 1 minute. Add the garlic and cook another minute. Add the wine and bell pepper and cook until the wine evaporates, 3 minutes. Add the tomatoes with their juice and salt and pepper to taste. Continue to cook until the liquid has reduced by about half.
While the sauce simmers, add the pasta to the boiling water and cook 6 minutes. Add the Swiss chard and cook until the chard is tender and pasta is cooked, another 5 minutes. Drain the pasta and chard and return to the pot. Add the tomato mixture and stir in the cheese. Season to taste with salt and pepper.
2 to 3 servings. Each of 3 servings: 296 calories; 884 mg sodium; 7 mg cholesterol; 8 grams fat; 2 grams saturated fat; 41 grams carbohydrates; 12 grams protein; 5.90 grams fiber.
--ELLEN SAVASTANO, Special To The Times