1 large bunch broccoli rabe (1 pound)
1 bunch Swiss chard (1/2 pound)
1 pound whole wheat penne or ziti pasta
2 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper
1/2 cup water
1/2 cup freshly grated Parmesan
1. Heat large covered sauce pot of salted water to boiling over high heat.
2. Meanwhile, trim tough stem ends from broccoli rabe and Swiss chard. Coarsely chop stems and leaves. You should have about 20 cups chopped greens.
3. Add pasta to boiling water and cook as label directs. While pasta cooks, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add garlic and crushed red pepper; cook 2 minutes or until garlic is golden, stirring. Stir half of greens, all of water, and 1/2 teaspoon salt into garlic in skillet. Increase heat to medium-high; cover and cook 2 to 3 minutes or until greens wilt. Stir in remaining greens; cover and cook 10 to 12 minutes or until greens are tender, stirring occasionally.
4. Drain pasta, reserving 1/4 cup of cooking water. Return pasta to sauce pot. Add Parmesan, greens mixture, and reserved cooking water to pasta in sauce pot; toss until well combined.
(based on individual servings)
Total Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 8 mg
Sodium: 755 mg
Carbohydrates: 94 g
Fiber: 12 g
Protein: 24 g
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