Penne With Silverbeet ( Swiss Chard) and Garlic |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This is a very simple and delicious vegetarian recipe (if cheese is left out). Ingredients:
1 lb silver beet, stems cut from the leaves and the stems and leaves chopped separately |
1/8 teaspoon hot red pepper flakes (to taste) |
3 large garlic cloves, sliced thin |
2 tablespoons olive oil |
1/2 cup water |
1 cup drained canned tomato, chopped |
1/2 lb penne or 1/2 lb other tubular pasta |
1/4 cup freshly grated parmesan cheese, plus additional as an accompaniment |
Directions:
1. Rinse and drain separately the Silverbeet stems and leaves.
2. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden.
3. Add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender.
4. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes.
5. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
6. While the silverbeet is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander.
7. In a large bowl toss the penne with the silverbeet mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.
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