- 2 Tbs. olive oil
- 6 large cloves garlic, minced
- 1 large leek (white and light green parts only), quartered lengthwise, rinsed well and chopped
- 4 large tomatoes, coarsely chopped, with juices or 3 cups diced canned tomatoes
- 2 tsp. dried oregano
- 3/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 12 oz. dried farfalle (bow tie) pasta
- 1 large bunch swiss chard, tough ribs trimmed, rinsed well and coarsely chopped
Directions
- In large deep skillet, heat oil over medium heat. Add garlic and leek and cook, stirring occasionally, until leek is softened, about 5 minutes.
- Stir in tomatoes, swiss chard, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Reduce heat to low, cover and cook, stirring occasionally, until mixture is slightly thickened, about 15 minutes.
- Meanwhile, bring large pot of lightly salted water to a boil. Add pasta, stirring to prevent sticking. Cook, stirring occasionally, until pasta is just tender, about 10 minutes. Drain well.
- Stir pasta into tomato and chard mixture; season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until flavors have blended, about 3 minutes. Adjust seasonings to taste and serve hot.
Ingredient Cost: $1.50 to $2.25/serving
Nutrition Per Serving
• Calories 265
• Protein 8g
• Total Fat 8g (1g saturated)
• Carbohydrates 43g
• Cholesterol 0
• Sodium 608mg
• Fiber 6g
Recipe Source
Ingredient Substitutions/Alterations
• Can substitute whole wheat pasta
• Other herbs for salt to reduce the sodium
• Fresh oregano for dried
• Kale and/or collard greens in place of swiss chard
• Eggplant or roasted squash or potatoes in place of leek
