Penne with Leafy Greens

Nutrient-packed leafy greens, such as Swiss Chard, are in season this time of year. Swiss Chard is a definite super food, rich in vitamins K and C, and calcium. You could also substitute another leafy green, such as spinach in this recipe, but if you've been eyeing these vibrant greens in your local market, and just haven't been sure what to do with them, then this is your chance to pick some up and give them a go...

Penne with Leafy Greens

Servings: 2

2 tablespoons hazelnuts, roughly chopped
6 ounces penne (slightly less than ½ of a 1-pound box of pasta)
½ tablespoon olive oil
2 garlic cloves, thinly sliced
1 bunch Swiss chard, stemmed and chopped
¼ teaspoon salt
½ tablespoon butter
Freshly ground pepper to taste
2 tablespoons freshly grated Parmesan

1. Toast hazelnuts in a small skillet over low heat. Stir and toss for a few minutes, until fragrant.
2. Cook pasta according to package directions, omitting salt and fat. When pasta is done, reserve ½ cup of water before draining.
3. Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add garlic and sauté for 2-3 minutes. Add chard and sprinkle with salt. Increase heat to medium-high and stir until chard begins to wilt. Cover the pot and cook for 2-3 minutes, or until tender, stirring occasionally.
4. Add the reserved pasta water and butter to the chard, and cook until the butter is melted. Then add the drained pasta, mix well, and cook for another 1-2 minutes.
5. Season with pepper to taste. Portion onto two plates, and top with parmesan and hazelnuts.
   
   
   Nutrition Information
   (For ½ of recipe) 470 calories; 71 g carbohydrate; 17 g protein; 14 g fat (4 g sat); 5 g fiber; 660 mg sodium. Exchanges: 4 starches; 2 vegetables; 2 fats; ½ high fat meat substitute.