Penne With Leafy Greens
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 469 |
Total Fat | 14 g |
Saturated Fat | 4 g |
Sodium | 659 mg |
Total Carbohydrate | 71 g |
Dietary Fiber | 5 g |
Protein | 17 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Hazelnuts, roughly chopped | 2 tablespoons |
Penne | 6 ounces (slightly less than ½ of a 1-pound box of pasta) |
Olive oil | ½ tablespoon |
Garlic cloves, thinly sliced | 2 |
Swiss chard, stemmed and chopped (works with spinach too) | 1 bunch |
Salt | ¼ teaspoon |
Butter | ½ tablespoon |
Freshly ground pepper to taste | |
Grated Parmesan | 2 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 475Àö 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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