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Quick pasta: Penne with cherry tomatoes and chard

September 18, 2012 | byVanessa Perrone

Penne with cherry tomatoes and chard

As much as I enjoy a traditional pasta with tomato sauce – the kind that simmers away for hours on a sunday- a quick pasta made by throwing together a few simple ingredients is just as satisfying. What’s more, is that by taking advantage of the seasonal bounty, the ingredients pretty much speak for themselves leaving you with very little work, besides eating that is. Today’s recipe features delicious cherry tomatoes from the farmers’ market, if you can get your hands on some it makes all the difference. Enjoy!

 

Penne with cherry tomatoes and swiss chard

Prep time: 10 minutes  Cooking time: 15 minutes  Serves 2

Ingredients

  • 1/2 lb dried penne rigate
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon chili flakes
  • 1/2lb swiss chard, washed, leaves coarsely chopped
  • 2 cups cherry tomatoes, halved
  • 1/2 tsp salt, freshly ground pepper
  • 1 oz freshly grated parmigiano reggiano
  • 5 basil leaves, roughly chopped
  • Pine nuts (approx 2 tablespoons)

Method

  1. In a large pot, bring salted water to the boil, add pasta and cook uncovered, stirring frequently.
  2. Meanwhile,  heat oil in a large skillet and sauté onion, garlic and chili flakes for 2-3 minutes, stirring frequently not to burn the garlic.
  3. Add the swiss chard with 1/4 cup water and let wilt down, about 5 minutes. Add cherry tomatoes, salt, pepper along with 1/2 cup cooking water from the pasta and let simmer.
  4. Once pasta is al dente, drain and add to skillet along with grated cheese and basil, stirring until well combined.
  5.  Top with pine nuts and serve.

 

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Reader Interactions

Comments

  1. Kristen @ Swanky Dietitian says

    September 24, 2012 at 10:22 am

    YUM!
    I love swiss chard but don’t often use it in pasta dishes. This looks great!
    Are you still planning on going to FNCE? Melanie said she wasn’t going and I told her I was planning for Houston. We should all together!!

    Reply
    • Vanessa says

      September 24, 2012 at 11:29 am

      Thanks Kristen! Not going to make it to FNCE this year, October is looking a little hectic. But Houston…I’m in! We should definitely go together. Would be a blast!

      Reply
  2. Lauren says

    October 6, 2012 at 9:36 am

    This looks delish! You should try pecorino romano cheese – it’s my fav for pastas – strong & nutty 🙂
    What are your thoughts on using whole wheat penne instead for more fiber/nutrients & to keep blood sugar stabilized?

    Reply
    • Vanessa says

      October 6, 2012 at 1:36 pm

      Thanks for stopping by Lauren! Also a Peccorino fan,would definitely make a delicious sub. As for the pasta, agree 100% for a whole grain variety!

      Reply

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