|10 larges||Clov garlic; minced|
|1||Seeded red bell pepper; cored and thinly|
|5 cups||Chard leaves; stemmed and chopped|
|¼ cup||Pesto sauce|
|½ cup||Nonfat yogurt|
In a 10 inch nonstick skillet, saute garlic, bell pepper and ½ cup water over medium heat until pepper is soft, about 5 min. (Do not let garlic brown.) Add chard leaves; cover and cook until leaves are tender, about 2 min.
In small bowl, stir together pesto and yogurt. Add to vegetable mixture.
Toss with cooked hot pasta of your choice if desired. Makes 6 cups.
NOTES : 6 grams of fat total per cup serving. | Recipe by: June 1996 Vegetarian Times Converted by MM_Buster v2.0l.
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