Farfalle With Swiss Chard
You may not know Swiss chard as well as, say, spinach, but this earthy green has a wonderful, meaty mouth-feel. You can cook it the same way you do spinach.
Combine it with pasta, and you have a fast and different dinner. This light tomato sauce is also a nice change from the usual heavy red sauce.
Pull some of those dried herbs from the cupboard and assemble the crusty herb bread while the sauce cooks. Serve fresh fruit for dessert, and pass a plate of cookies.
Heat the oven to 350 degrees. Add 1 teaspoon of salt to a large pot of water and bring to a boil.
Meanwhile, heat the oil in a skillet over medium heat. Add the shallots and cook for 1 minute. Add the garlic and cook another minute. Add the wine and bell pepper and cook until the wine evaporates, 3 minutes. Add the tomatoes with their juice and salt and pepper to taste. Continue to cook until the liquid has reduced by about half.
While the sauce simmers, add the pasta to the boiling water and cook 6 minutes. Add the Swiss chard and cook until the chard is tender and pasta is cooked, another 5 minutes. Drain the pasta and chard and return to the pot. Add the tomato mixture and stir in the cheese. Season to taste with salt and pepper.
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