Garlicky pasta greens

Yield: 6 servings

Measure Ingredient
10 larges Clov garlic; minced
1 \N Seeded red bell pepper; cored and thinly
\N \N Sliced
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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