Swiss Chard and Spinach Pasta
- 8 ounces fresh Swiss chard, chopped coarsely
- 8 ounces fresh spinach, chopped coarsely
- 2 tablespoons olive oil, divided evenly
- 1 clove garlic, minced
- 2 tablespoons pine nuts, toasted
- 2 tablespoons golden raisins
- 8 ounces dry pasta
- 2 ounces Romano cheese, grated (garnish)
Prep time: 10 minutes
Total time: 30 minutes
Rinse vegetables and pat dry on paper towels. Cut off lower part of stems. With your fingers, roll leaves and chop into bite-sized sections.
Bring large pot of water to rapid boil. Toss pasta into pot. Add dash of salt and a few drops of olive oil. Cook until tender, about 12 minutes. Turn off heat. Drain contents and return pasta to pot.
Meanwhile, heat 1 tablespoon olive oil in large skillet. Sauté garlic over medium-high heat about two minutes.
Add remaining olive oil along with spinach and chard. Stir and reduce heat when leaves begin to wilt, two to three minutes.
Add pine nuts and raisins to frying pan. Stir gently about one minute and remove from heat.
Add contents of frying pan to pot of cooked pasta. Blend contents over low heat. Serve warm.
* Variation: To make the dish pictured at the beginning of this gallery, make the recipe above and simply omit the pasta steps.