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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Armed with a hefty bag of chard from our first garden, I pulled out my old vegetarian cookbooks and came up with this pasta dish, inspired by Mollie Katzen's Sundays at Moosewood. -Marion Winik Ingredients:
2 tablespoons olive oil |
8 cups chopped swiss chard |
4 garlic cloves, minced |
4 cups hot cooked ziti (about 8 ounces uncooked pasta) |
2 cups grape or cherry tomatoes, halved |
1/4 cup chopped pitted kalamata olives |
2 tablespoons fresh lemon juice |
3/4 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/4 cup (1 ounce) shaved fresh romano cheese |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add chard and garlic; sauté 2 minutes. Combine chard mixture, pasta, and next 5 ingredients (pasta through pepper), tossing well. Top with cheese.
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