Tuesday, May 22, 2012

Creamy Tomato-Chard Pasta

This is an easy vegetarian (though not vegan) recipe. It's nice and light and fresh-tasting and perfect for summer. You can sub any green leafy for the chard; just remember, the "woodier" the green (like chard or kale) the longer it will need cooking. Delicate leafies like spinach don't take long at all, so start the onions in advance with those. Substitute fresh tomatoes if you have high quality ones available to you.

Creamy Tomato-Chard Pasta


About 1 pound of pasta, cooked al dente per package instructions
1 T. oil
1 package (or bunch) chard, washed, de-stemmed, and chopped
1/4 large onion, minced
4 cloves garlic, minced
1 can diced tomatoes, semi-drained (the tomatoes don't have to be bone dry, just not swimming in juice)
1/2 c. grated parmesan cheese
1/2 c. plain yogurt
1/2 t. dried basil
salt and pepper

While your pasta is cooking, add the oil to a large pan. Add the onion and saute a minute or two, then add the chard and garlic. Saute until the chard is tender, maybe 7-9 minutes. This will take a lot longer if you didn't get all the stems out. Add the tomatoes, basil and cheese, stir, and cook until heated through. Remove from heat and stir in the yogurt. Salt and pepper to taste, then mix in the pasta.

Thanks to food.com for the inspiration for this recipe.

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