Ingredients:
12 ounces rigatoni pasta ( about 5 cups)
2 tablespoons olive oil
1 red bell peppers, cut into 1 inch-long by 1/2 inch-wide strips
1/4 cup coarsely chopped onions
2 cloves garlic, minced
1 cup chicken broth
8 cups coarsely chopped swiss chard leaves ( about 8 ounces)
1 tablespoon butter
1/2 teaspoon fresh ground pepper, to taste
2 tablespoons balsamic vinegar
1/4 teaspoon salt, to taste
1/4 cup freshly grated parmesan cheese
fresh ground pepper (optional)
Directions:
Boil rigatoni until al dente.
While the rigatoni is cooking, heat the oil in a large nonstick saute 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.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.