Fresh Tomato & Greens Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1-2 TB extra virgin olive oil (I use the newer super non-stick pans and use just 1TB, a regular non-stick or other type might require more)1 TB chopped garlic (2-3 cloves depending on size and your taste preference)1/8 tsp crushed red pepper2 chopped Heirloom tomatoes, with the juice (tennis ball size)3 TB chopped basil2 cups chopped Swiss chard with the stems removed and chopped separately (other greens would work as well)4 ounces pasta, cooked al dente (I prefer linguine or spaghetti)salt and pepper, to taste (not in calories)
Prep the ingredients:
*Chop the garlic (if you use fresh, the jar kind works fine)
*Chop the tomatoes (save the juice!)
*Chop the basil (roll and cut in half then slice tiny slivers)
*Remove the stems from the chard and chop. Take the greens and chop them (I do the same roll method I did for the basil). Keep them separate. If you do not want any crunch in your meal, eliminate the stems or chop them smaller.
Start the water for the pasta and cook it al dente.
While the pasta cooks, heat a frying pan over medium heat. Add the oil, garlic, red pepper, and chard stems. Cook until fragrant.
Add the tomatoes to the pan, do not stir yet! Let them cook down a bit, they will get more flavor this way. Add the tomato juice as needed to keep some liquid in at all times (or all of it if you prefer the pasta with more liquid or have a lot of dryer ingredients).
Let simmer until the tomatoes start to look cooked, about 5 minutes.
Add the chard leaves in and cook until wilted, watching the liquid level.
Place cooked pasta in a dish and top with the tomato/chard mixture. Add salt and pepper to taste. Sometimes I also add balsamic vinegar in for a twist.
Serving Size: 2 hearty portions (sorry, I didn't measure!)
Number of Servings: 2
Recipe submitted by SparkPeople user WATERBABY*3.
*Chop the garlic (if you use fresh, the jar kind works fine)
*Chop the tomatoes (save the juice!)
*Chop the basil (roll and cut in half then slice tiny slivers)
*Remove the stems from the chard and chop. Take the greens and chop them (I do the same roll method I did for the basil). Keep them separate. If you do not want any crunch in your meal, eliminate the stems or chop them smaller.
Start the water for the pasta and cook it al dente.
While the pasta cooks, heat a frying pan over medium heat. Add the oil, garlic, red pepper, and chard stems. Cook until fragrant.
Add the tomatoes to the pan, do not stir yet! Let them cook down a bit, they will get more flavor this way. Add the tomato juice as needed to keep some liquid in at all times (or all of it if you prefer the pasta with more liquid or have a lot of dryer ingredients).
Let simmer until the tomatoes start to look cooked, about 5 minutes.
Add the chard leaves in and cook until wilted, watching the liquid level.
Place cooked pasta in a dish and top with the tomato/chard mixture. Add salt and pepper to taste. Sometimes I also add balsamic vinegar in for a twist.
Serving Size: 2 hearty portions (sorry, I didn't measure!)
Number of Servings: 2
Recipe submitted by SparkPeople user WATERBABY*3.
Nutritional Info Amount Per Serving
- Calories: 340.6
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 330.5 mg
- Total Carbs: 59.2 g
- Dietary Fiber: 7.9 g
- Protein: 12.2 g
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