Veggie Life, Summer, 2001: Swiss Chard, Tomatoes, and Penne with Basil and Shallots

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* Exported from MasterCook *

 

SWISS CHARD, TOMATOES, AND PENNE WITH BASIL AND SHALLOTS

 

Recipe By :Lisa Turner

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Pasta

 

 

Amount Measure Ingredient -- Preparation Method

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

12 ounces penne pasta

1 medium bunch Swiss chard -- stems and veins

dicarded, chopped

12 ounces extra-firm tofu -- drained and cubed

4 small shallots -- minced

1 tablespoon olive oil

6 large plum tomatoes -- cut into thin

wedges

1/4 Cup freshly squeezed lemon juice

1/4 Cup chopped fresh basil

Black pepper -- to taste

Red pepper flakes -- to taste

 

1. Set a large pot of water to boil. Cook

pasta according to manufacturer's instruc-

tions. During final minute of boiling, add

chard to pot. Drain pasta and chard,

reserving 1/2 cup of cooking liquid.

Return pasta and chard to pot, cover, and

keep warm.

2. In a medium nonstick skillet over high

heat, saute tofu and shallots in oil until

tofu is golden, about 5 minutes. Add

tomatoes, lemon juice, and half of the

basil. Saute until tomatoes are soft, 3 to 5

minutes.

3. Add pasta and chard to skillet and toss

to mix. Stir in enough reserved liquid to

moisten. Sprinkle with black pepper, red

pepper flakes, and remaining basil.

OVO/VEGAN

PER SERVING: 215 CAL (33% from fat). 14g PROT.

8g FAT. 26g CARB. 94mg SOD. Omg CHOL. 4g fiber

 

Source:

" Veggie Life, Summer, 2001 "

 

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Per Serving (excluding unknown items): 296 Calories; 6g Fat (18.2% calories from

fat); 14g Protein; 47g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 19mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0