Ingredients:
1 pound dried penne pasta, prepared according to package directions, reserving 1/2 cup cooking water
2 tablespoons extra virgin olive oil, divided
5 large cloves garlic, finely chopped
1/4 teaspoon crushed red pepper
8 cups (about 10 ounces) coarsely chopped Swiss chard or spinach leaves
2 tablespoons pine nuts, toasted
1/4 cup (1 ounce) BUITONI Refrigerated Freshly Shredded Romano Cheese
1/4 teaspoon ground black pepper
Directions:
HEAT 1 tablespoon oil in large, nonstick skillet over medium-high heat. Add garlic and crushed red pepper; cook for 30 seconds. Add Swiss chard; cook, stirring occasionally, for 5 to 7 minutes or until Swiss chard is wilted.
STIR in pasta, reserved cooking water and remaining oil. Sprinkle with nuts, 3 tablespoons cheese and black pepper. Sprinkle with remaining cheese.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
10 minutes
Cooling Time: 0 minutes
Servings: 4
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