Serves 6.
Note: Garlic, a generous helping of Parmesan cheese and, of course, pasta help pave the path to a love of greens for picky eaters. From Meredith Deeds.
• 16 oz. dried spaghetti
• 2 bunches (about 1/2 lb.) Swiss chard, ribs and stems removed, thinly sliced
• 1/4 c. olive oil
• 6 garlic cloves, thinly sliced
• Pinch red pepper flakes
• 1/3 c. grated Parmigiano-Reggiano cheese
• Zest of one lemon
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• Lemon wedges, for serving
Directions:
Cook pasta to al dente, according to package directions.
While the pasta is cooking, transfer the greens to a colander and rinse under cold running water, then drain well.
In a large skillet over low heat, warm the olive oil. Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant but not browned, about 2 minutes. Increase the heat to medium-high. Add the greens and sauté until tender, about 5 minutes, adding a few tablespoons of the pasta cooking water to the pan if needed to prevent sticking. (If they don't all fit at once, add in handfuls after allowing the first batch to wilt.)
Drain the pasta and add to the skillet with the cooked greens, cheese, lemon zest, salt and pepper; gently toss to combine. Divide evenly among pasta plates or bowls and serve immediately. Pass lemon wedges at the table.
Nutrition information per serving:
Cal.450Fat13 gSodium575 mg
Carb68 gSat fat3 gCalc.113 mg
Prot.15 gChol4 mgD. fiber5 g
Diabetic exchanges per serving: 1 vegetable, 4 bread/starch, 2½ fat.
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