Tonight's Dinner

[Guest guest]

This WILL BE tonight's dinner. I decided to post this earlier because I

am changing ISP's sometime tonight and I didn't want to be on the

computer tonight until the job was done. That will be sometime after

dinner (when I am usually on the computer at night).

 

So this is what we are going to have with some homemade Italian bread

(no recipe included):

 

* Exported from MasterCook *

 

Farfalle with Tomatoes & Swiss Chard

 

Recipe By : Vegetarian Times, March 2000, p. 40-1

Serving Size : 4 Preparation Time :0:00

Categories : Greens Pasta

Tomatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsp olive ol

6 lg cloves garlic -- minced

1 lg leek (white & light green parts) -- qtr

lengthwise/rinse

chop

4 lg tomatoes with juices -- coarsley chopped

2 tsp dried oregano

3/4 tsp salt

1/2 tsp freshly ground pepper

12 oz dried farfalle pasta (bow ties)

1 lg bunch swiss chard (tough ribs trimmed) --

rinsed/coarsely chop

 

In large deep skillet, heat oil over medium heat. Add garlic and leek

and cook, stirring occasionally, until leek is softened, about 5

minutes.

 

Stir in tomatoes, oregano, 1/4 tsp salt and 1/4 tsp pepper. Reduce heat

to low, cover and cook, stirring occasionally, until mixture is slightly

thickened, about 15 minutes.

 

Meanwhile, bring large pot of lightly salted water to a boil. Add pasta

and Swiss Chard, stirring to prevent sticking. Cook, stirring

occasionally, until pasta is just tender, about 10 minutes. Drain well.

 

Stir pasta and chard into tomato mixture; season with remaining 1/2 tsp

salt and 1/4 tsp pepper. Cover and cook, stirring occasionally, until

flavors have blended, about 3 minutes. Adjust seasonings to taste and

serve hot.

 

Nutritional information:

 

Per serving: 265 calories, 8g protein, 8g total fat (1g sat fat), 43g

carbo, 0 chol, 608mg sodium, 6g fiber.

 

Recipe adapted from Claire's Classic American Vegetarian Cooking by

Claire Crisuolo.

 

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RisaG