Ingredients:
3 teaspoons olive oil
1/3 cup pine nuts ( pignoli)
1 lb penne pasta
3 garlic cloves, slivered
1 1/4 lbs red swiss chard, stems cut in 1 in. pieces, leaves stacked and cut crosswise in ribbons ( or a mix of white, yellow, and red stemmed chards)
1 cup chicken broth
1/2 teaspoon salt
1/2 cup sun-dried tomatoes packed in oil, drained, cut in narrow strips
1 tablespoon balsamic vinegar
shredded parmesan cheese
Directions:
Bring large pot of lightly salted water to a rapid boil.
Heat 1 tsp oil in a large nonstick skillet over medium high heat, add pine nuts; saute 2-3 minutes until toasted, remove to a small bowl.
Stir penne into boiling water, boil, stirring occasionally, 7-9 minutes until firm tender.
Meanwhile heat remaining 2 tsp oil in same skillet over medium high heat, add garlic; saute 1 minute or until fragrent, add chard stems, broth and salt, cover and cook 1-2 minutes until crisp-tender.
Add chard leaves, cover and stirring once, cook 4-5 minutes until wilted.
Drain pasta and return to pot; toss with chard, pine nuts, tomatoes and vinegar.
Pour into serving bowl, sprinkle servings with parmesan cheese.
Servings: 6
Time preparation: 24 min.
Time total: 24 min.