Swiss Chard and Spinach Pasta

Total time: 30 minutes

Servings: 2-3

 

 

Ingredients

8 ounces fresh Swiss chard, chopped coarsely

8 ounces fresh spinach, chopped coarsely

2 tablespoons olive oil, divided evenly

1 clove garlic, minced

2 tablespoons pine nuts, toasted

2 tablespoons golden raisins

8 ounces dry pasta

2 ounces Romano cheese, grated (garnish)

 

 

Directions

1. Rinse chard and spinach and pat dry on paper towels. Cut off lower part of stems. With your fingers, roll the leaves and chop them into bite-sized sections.

2. Bring large pot of water to rapid boil. 

3. Toss pasta into pot. Add dash of salt and a few drops of olive oil.

4. Cook until tender, about 12 minutes. Turn off heat.

5. Drain contents and return pasta to pot.

6. Meanwhile, heat 1 tablespoon olive oil in large skillet. Sauté garlic over medium-high heat about two minutes until fragrant.

7. Add remaining olive oil along with spinach and chard. Stir and reduce heat when the leaves begin to wilt, two to three minutes.

8. Add pine nuts and raisins to frying pan.

9. Stir everything together gently for about one minute and then remove from heat.

10. Add contents of frying pan to pot of cooked pasta. Blend contents over low heat.

11. Serve warm, and enjoy!

 

Personal Notes

-Try adding more raisins if you have more of a sweet tooth

-I added salmon to this recipe to make it more a dinner meal, but this would be a perfect for a lunch!