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Ingredientes
- 1 bn (1 1/2 lb.) swiss chard, stems discarded, leaves minced
- 3/4 lb Broad egg noodles
- 6 x Cloves garlic
- 12 x Basil leaves
- Â Â Small handful flat-leaf parsley
- 1/3 c. Extra virgin olive oil plus more for the table
- Â Â Salt and freshly grnd black pepper
- 1/4 c. Freshly grated parmesan
Direcciones
- Bring a medium pot of water to a boil over high heat. Add in swiss chard, lower heat and simmer for about 8 min, till tender. Drain and set aside.
- Bring another pot of salted water to a boil and cook noodles till tender according to package instructions. Drain.
- While noodles cook, finely chop garlic, basil and parsley in a food processor.
- Heat extra virgin olive oil in a heavy table-going casserole or possibly skillet. Add in garlic mix. Saute/fry gently for 30 seconds, stirring.
- Add in swiss chard noodles and salt and pepper to taste, tossing well to mix.
- Serve at once, with extra extra virgin olive oil and parmesan.
- Yields: 4 to 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 558 | |
| Calories from Fat 215 | 39% |
| Total Fat 24.52g | 31% |
| Saturated Fat 5.07g | 20% |
| Trans Fat 0.05g | |
| Cholesterol 78mg | 26% |
| Sodium 501mg | 21% |
| Potassium 828mg | 24% |
| Total Carbs 68.09g | 18% |
| Dietary Fiber 5.4g | 18% |
| Sugars 3.44g | 2% |
| Protein 18.46g | 30% |
