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Ingredientes
- Salt as needed
- 1 Tbsp. extra virgin olive oil
- 3 x shallots chopped
- 4 x garlic cloves minced
- 1/2 c. white wine
- 1 x orange bell pepper diced small
- 1 can diced tomatoes 14-1/2 ounce. Freshly-grnd black pepper to taste
- 1/2 lb farfalle
- 1 lb Swiss chard stems discarded, leaves roughly minced
- 1/4 c. grated Parmigiano-Reggiano
Direcciones
- Heat the oven to 350 degrees. Add in 1 tsp. of salt to a large pot of water and bring to a boil.
- Meanwhile, heat the oil in a skillet over medium heat. Add in the shallots and cook for 1 minute. Add in the garlic and cook another minute. Add in the wine and bell pepper and cook till the wine evaporates, 3 min. Add in the tomatoes with their juice and salt and pepper to taste. Continue to cook till the liquid has reduced by about half.
- While the sauce simmers, add in the pasta to the boiling water and cook 6 min. Add in the Swiss chard and cook till the chard is tender and pasta is cooked, another 5 min. Drain the pasta and chard and return to the pot. Add in the tomato mix and stir in the cheese. Season to taste with salt and pepper. Serve fresh fruit for dessert, and pass a plate of cookies.
- This recipe yields 2 to 3 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 3 servings | |
| Calories 115 | |
| Calories from Fat 56 | 49% |
| Total Fat 6.32g | 8% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 200mg | 8% |
| Potassium 178mg | 5% |
| Total Carbs 4.97g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.91g | 1% |
| Protein 3.13g | 5% |
