I'm always on the lookout for fast, tasty and healthful meals. This one-dish pasta is a favorite. It comes from Williams-Sonoma Kitchen Library "Pasta Sauces", 1994. I love the combination of salty, sweet and spicey flavors combined with one of the "wonder foods" -- leafy greens. Swiss chard is a great vegetable! It has lots of nutrients, is imprecise in its cooking time and holds fairly well in the refrigerator. I hope you enjoy it!
Pasta with Chard & Raisins
Serves 2
1/2 lb. Swiss chard, leaves and stems chopped coarsely
4 oz. dry Farfalle (bow tie) pasta
1/4 c. raisins
1/2 c. parmesan cheese, shredded
4 oz. chicken/turkey sausage or 2 links of chicken/turkey pre-cooked sausage
1 T. olive oil
salt & pepper to taste
Bring a large pot of water to boil. Add chard, pasta and raisins. Cook 9 minutes or to al dente.
Meanwhile, crumble or slice sausage into small pieces. Saute over medium high heat until cooked through and brown.
When pasta is cooked, drain. Let dry for a minute then place in a large serving bowl. Add olive oil, salt and pepper. Toss. Add cooked sausage and parmesan cheese and toss again. Sprinkle a little more parmesan cheese over the top and serve.
You can substitute other meat or even toasted chopped walnuts for the sausage. Left over chicken works. You may want to add additional seasoning when tossing all together such as pressed garlic or hot pepper flakes. You can substitute spinach for the chard, but don't add the spinach until the final two minutes of cooking.
