Penne With Chard And Bell Peppers

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Penne With Chard And Bell Peppers

 

12 ounces penne (about 5 cups)

2 tablespoons olive oil

1 red bell pepper, cut into 1-inch-long by 1/2-inch-wide strips

1/4 cup coarsely chopped onion

2 cloves garlic, minced

1 cup vegetable broth

8 cups coarsely chopped chard leaves

1 tablespoon butter

1/2 teaspoon freshly ground pepper, or to taste

2 tablespoons balsamic vinegar

1/4 teaspoon salt, or to taste

1/4 cup freshly grated Parmesan cheese

freshly ground pepper

 

Bring a large pot of salted water to a boil over high heat; add salt, then the

rigatoni.

When the water returns to a boil, stir occasionally to separate the rigatoni.

Reduce the heat to medium-high and cook for about 12 to 14 minutes, or according

to package instructions, until al dente.

While the rigatoni is cooking, heat the oil in a large nonstick sauté pan over

medium-high heat. Add the bell pepper, onion, and garlic; cook, stirring

occasionally, until the bell pepper is crisp-tender, about 5 minutes. Reduce the

heat to medium; stir in the chicken broth, chard, butter, and pepper; cover and

cook until the chard and the bell pepper are tender, about 5 minutes.

Remove the pan from the heat; stir in the balsamic vinegar and salt.

When the rigatoni is done, drain well; return to the pot. Add the chard mixture

and toss. Add the Parmesan cheese and toss again. Taste and adjust the

seasoning.