Penne with swiss chard~ raisins & pine nuts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Swiss chard or rapini |
| ⅓ | cup | Olive oil |
| 1 | Onion; chopped | |
| 3 | cloves | Garlic; minced |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | pinch | Hot pepper flakes |
| ½ | cup | Raisins |
| 1 | tablespoon | Balsamic/red wine vinegar |
| 4 | cups | Penne |
| ⅓ | cup | Toasted pine nuts |
Directions
Separate Swiss chard into ribs and leaves; cut into 1-inch pieces. In large pot of boiling salted water, cook Swiss chard ribs for 7 minutes. Add leaves and cook for 3 minutes. Drain and rinse under cold water; drain and set aside. In large skillet, heat oil over medium heat; cook onion, garlic, salt, papper and hot pepper flakes for 5 minutes or until softened. Add Swiss chard, raisins and vinegar; toss together. Keep warm over low heat. Meanwhile, in large pot of boiling salted water, cook penne for 8 to 10 minutes or until tender but firm; drain and toss with Swiss chard mixture. Serve garnished with pine nuts.