Swiss Chard Pasta
The grocery store had the most beautiful, large leaf rainbow chard. I decided to make it with whole wheat pasta as an entrée. The chard was delicious along with the red wine vinegar and the heat from the red pepper flakes.
Ingredients
1 bunch rainbow chard, thinly sliced including stems
2/3 cup golden raisins
1 red onion, thin slices
3 cloves garlic, minced
¼ t. red pepper flakes
1 can vegetable stock
¼ cup red wine vinegar
2/3 cup pistachios
1 lb. whole wheat spirals
Instructions
Cook pasta according to directions. Reserve ½ cup of pasta water.
In a large skillet, sauté the chard, onion and raisins with 2/3 cup of water for about 4 to 5 minutes over medium heat.
Stir in the red pepper flakes and garlic.
Next add the vegetable stock and red wine vinegar to the
veggies.
Place the pasta in a large pasta serving bowl with ½ cup of reserve pasta water. Pour the veggie mixture on top of pasta.
Serve in pasta bowls with pistachio garnish.
