Garlicky pasta greens
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 10 | larges | Clov garlic; minced |
| 1 | Seeded red bell pepper; cored and thinly | |
| 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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