- 1 lb whole wheat angel hair pasta
- 1 Tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 4 roma tomatoes
- 2 bunches rainbow chard
- 1/4 tsp red pepper flakes
- 1/4 cup shredded parmesan
Angel Hair Pasta with Rainbow Chard
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Vegetarian, Quick Preparation, Pasta, Healthy, Fast and Easy
Active Time: 30 minutes
Start to Finish: 30 minutes
Begin by filling a pasta pot with water and cooking over high heat. Mince the garlic and chop the tomatoes, keeping the tomato juice and seeds. Rip the chard leaves off of their stems. Chop the stems into 1/2 inch slices horizontally across the stem. Stack the leaves in a rough pile and use a sharp knife to cut into 3/4 inch ribbons.
Add the olive oil to a warm pan and toss in the garlic. Cook for about 2 minutes, until fragrant but not brown. Add the tomatoes (including juice and seeds) and chard stems and cook until the stems begin to soften, about 5 minutes. Do not overcook the stems because they provide a nice crunch in the dish. Finally, add the leaves and cook for about 3 minutes until the leaves are wilted but not soggy. Sprinkle the crushed red pepper and stir the mixture. Set aside.
Whenever water starts to boil, cook the pasta according to the directions. Pour a small amount of olive oil over the pasta after you have drained it to keep it from sticking together.
Spoon a large scoop of the chard mixture over the pasta, sprinkle the top with parmesan cheese and serve.
You can substitute regular pasta, but it tastes good with wheat. If you can't find chard, you can substitute kale or collard greens.